How to Make It
Heat oil in a large skillet over medium-low. Add shallots; cook, stirring often, until light golden brown, about 10 minutes. Transfer browned shallots to a paper towel–lined plate, and season with a light sprinkling of salt. Reserve 3 tablespoons shallot-frying oil; set aside. Leave remaining oil in skillet.
Toss shrimp, 1 teaspoon salt, and pepper in a medium bowl. Heat skillet with remaining oil over high. Add shrimp and cook, stirring often, until cooked through, about 3 minutes. Remove from heat; set aside.
Combine lime juice, sugar, ginger, toban djan, and remaining 3/4 teaspoon salt in a large bowl. Add cooked shrimp, warm rice, red onion, and peanuts, and stir to coat with the dressing, breaking up clumps of rice. Add cilantro and reserved 3 tablespoons shallot-frying oil, and mix to combine. Serve salad garnished with fried shallots.