Place cooking oil into a pot. When the oil is hot, carefully place each shrimp in. (Note: They may stick to one another or to the bottom of the pot. Gently use your chopsticks to pull them off). Once they turn orange, take them out.
Then fry them once more: Raise the heat of the oil. Place shrimp back into hot oil. Place them in for only about 5-10 seconds. The shrimp will turn golden-brown and extra crispy on the outside. (Note: Be careful with the oil!)
Next, take out a large frying pan. Place on medium heat. Then put in chili oil (3T) and vegetable oil (1T). Mix the two together. Once the oil turns hot, throw in the sliced spring onion pieces. And once the spring onion starts to sizzle, place in the onion, garlic and both the green and red chili pepper slices.
Stir-fry around for 1 minute to release all the flavor. Once they all start to sizzle in the oil, place in the glaze sauce.
Let the sauce boil and reduce away until it starts to develop very large bubbles (est: 3-5 minutes). Make sure to stir as it reduces away.
Once it has reduced into a glaze, throw in your fried shrimp. Mix it around in the glaze. Plate-it-up and season with a few shakes of sesame seeds. Bon Appetit!