Put a rice swamp eel in a deep container and rouse it with salt; Leave it for up to 2 hours to kill it and to remove much of its slime (recommend not to bury it completely in salt); Rinse it thoroughly in cold water and scrape it to remove final traces of its slime; Sprinkle salt on it; Make a cut from its anus about halfway down to the neck end with a filleting knife; Pull away any innards from the rib cage; Scrub the gut cavity and rinse it out carefully to remove all traces of blood from the backbone and throat; Rinse it under running water for 6 minutes; Cut off its head and tip of its tail; Slice it in halves lengthwise by running the knife parallel to the surface it is lying on; Pull the backbone off; Cut the remaining into sections.
Discard any shrimp with ammonia-like smell; Hold a shrimp with one hand and pull off its legs with another hand; Peel it; Discard its head; Pull off its tail; Slice its back from the top to the bottom with a paring knife, and pull its vein out; Place it a bowl with fresh water for later use (repeat this process with each shrimp)
Remove all the shrimps; Pat-dry them with kitchen paper; Marinate them with seasoning (1) for 15 minutes.
Rinse and drain spring onion; Cut off any roots; Chop it.
Rinse, drain and slice ginger.
Add 1 tbsp oil and the ginger into a wok; Stir-fry it over a high heat till fragrant; Add the shrimps; Stir-fry them over a high heat for 2 minutes; Turn off the heat; Set the shrimps aside; Discard the ginger.
Add seasoning (2) into a mixing bowl; Mix.
Add 2 tbsp oil and the garlic into the wok; Stir-fry it over a medium heat till fragrant; Add the rice swamp eel; Stir-fry it over a medium heat for 6 minutes; Drizzle 2 tsp Shaoxing rice wine over it; Stir-fry it over a medium heat for 2 minutes; Add the seasoning (2); Stir-fry it over a medium heat for 3 minutes; Return the shrimps to the wok; Turn to a large heat; Stir-fry them over a high heat for 3 minutes; Add the spring onion; Toss them over a high heat; Turn off the heat; Arrange them on a serving plate; Ready to serve.