
Trim the horns, antennae, and front legs from the shrimp using kitchen shears. Devein, then rinse and pat dry thoroughly.
Coat the shrimp with cornstarch, tossing until evenly coated.
Heat 1/3 cup of cooking oil in a large pan or wok over medium-high heat. Working in small batches, arrange the shrimp in a single layer and cook for 1–2 minutes per side, until lightly golden and crispy. Remove and set aside.
Discard all but 2 tablespoons of oil from the wok, leaving the browned bits and drippings behind. Add the butter and let it melt.
Sauté the onions, garlic, and ginger for about 2 minutes, until the onions are just translucent.
Add the oyster sauce, fish sauce, sugar, chicken bouillon, and black pepper. Stir well until the seasonings are fully dissolved and combined, about 1 minute.
Add the sliced jalapeños and toss for 30 seconds.
Return the shrimp to the wok and toss until evenly coated in the sauce. Add the green onions and give everything one final toss.
Serve with steamed white rice and enjoy!
