Butterfly the shrimp by gently cutting along the back and removing the digestive vein.

In a bowl, combine the diced onion, chopped green onions, dark soy sauce, fish sauce, brown sugar, chicken bouillon, and a dash of black pepper.

Add the butterflied shrimp into the marinade, ensuring each piece is well-coated. Let sit for about 5-10 minutes.

In a skillet, heat the veggie oil over medium-high heat until it's shimmering.

Add the marinated shrimp to the skillet and cook for about 3-4 minutes or until they turn pink.

Stir in the sliced birdseye chili in the last minute of cooking, then remove the skillet from heat.