In a bowl, whisk together the oyster sauce, fish sauce, sugar, water, and shrimp paste until the sugar dissolves. Set aside to let the flavors meld.

Using a mortar and pestle or a sturdy cutting board, pound the garlic until chunky. Remove all but 1 clove, then add the white peppercorns and cilantro stems, pounding them into a paste.

Pat the shrimp dry with a paper towel—this helps achieve a crispy sear!

In a hot wok or large skillet, add enough oil to coat the bottom. Sear the shrimp in batches, about 2-3 minutes per side, until cooked through. Remove the shrimp and set aside, leaving the oil in the pan.

In the same pan, add more oil if needed, and sauté the remaining garlic clove until softened and its edges are golden.

Stir in the pounded herb paste and sauté briefly until fragrant.

Turn the heat to medium and return the shrimp to the pan along with the sauce mixture. Toss everything together for about 30 seconds, ensuring the shrimp are thoroughly coated.

Spoon the mixture over jasmine rice and garnish with fresh cilantro, green onions, or crispy fried garlic for an extra touch!

Enjoy this savory dish immediately while it's hot and fragrant—your family will be clamoring for more!