Wash the tiger shrimp, make small cuts down their backs and remove the dark insides. Wash them again, drain well and season with salt and black pepper.
Braise the shrimp in 1 tbsp butter. Take them out of the pan. In a separate pan, heat the remaining 1 tbsp butter with the sesame oil. Braise the chopped ginger, shallots with the mashed garlic, dried and fresh chili peppers, until they release their aromas.
Mix the ingredients for the sauce separately and add them to the container. Once the sauce comes to a boil, add the shrimp and coarsely chopped onion crescents. Stir briefly and transfer to a suitable container.