Goong Pad Nam Prik Pao (Thai Stir-Fried Shrimp With Chile Jam)

For the Stir-Fry Sauce: In a small bowl, stir together nam prik pao, oyster sauce, light soy sauce, white sugar, water, and salt until well combined. Set aside. Serious Eats / Vicky Wasik For the Stir-Fry: In a small bowl, combine shrimp with a pinch of salt and mix to evenly coat. Set aside. Serious Eats / Vicky Wasik Combine garlic, chiles, and a pinch of salt in a granite mortar and pestle and pound until a rough paste forms, about 20 seconds. Set aside. Serious Eats / Vicky Wasik Heat a wok over high heat until lightly smoking. Add oil and swirl to coat. Add shrimp and spread in an even layer. Cook undisturbed until rosy orange in color on one side, about 30 seconds. Using a wok spatula, flip shrimp and continue to cook until rosy orange in color on second side and shrimp are nearly cooked through, about 20 seconds longer. Transfer shrimp to a medium bowl, leaving residual oil in the wok. Serious Eats / Vicky Wasik Return wok to high heat until smoking, add mushrooms, and toss to evenly coat with oil. Use wok spatula to spread mushrooms into an even layer and cook without moving them until mushrooms are lightly browned on bottom side, about 45 seconds. Add the garlic-chile mixture and stir to combine. Cook, stirring constantly, until fragrant, about 30 seconds. Add onion, and continue to cook, stirring frequently, until onion is slightly softened, about 1 minute. Immediately transfer mushroom mixture to the bowl with the shrimp. Serious Eats / Vicky Wasik Add stir-fry sauce to wok and cook until sauce is slightly reduced and thickened, about 45 seconds. Add long beans along with the shrimp and mushroom mixture. Cook, stirring constantly, until the sauce has been absorbed, about 30 seconds. Remove from heat, add scallions and sweet basil, and stir until well-combined and basil is slightly wilted. Serve immediately with cooked jasmine rice. Serious Eats / Vicky Wasik