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Spread the shrimp on a small sheet tray and sprinkle with about 2 TB of salt. Set aside for 15 minutes.
Bring a pot of water to a boil. Turn off the heat and add the brined shrimp without rinsing off the salt.
Stir and gently poach until the shrimp is no longer grey and opaque, about 20-30 seconds.
Quickly remove the shrimp and arrange on a serving dish.
Sprinkle the garlic, ginger and scallion evenly over the shrimp.
Optional: If you prefer the garlic and ginger to be more cooked, sauté them together in a small pan with 3 TB of oil over medium heat until golden brown, about 3-5 minutes.
Drizzle the fish sauce over the shrimp and add the chili crunch in small dollops.
Heat the oil in a small pan over medium-high heat until it just starts to smoke.
Carefully pour the hot oil evenly over the shrimp.
Garnish with the cilantro and serve with warm white rice.