Remove both ends of the eggplant, and cut them into 1 inch by 3 inches strips.
Soak them immediately in a bowl of water with 1 tsp salt for 10 minutes.
Meanwhile, soften dried shrimps in hot water for 10 minutes then drain and chop finely.
Drain eggplant, pat them dry with paper towels and place them into a dish in a single layer, or place them crisscross in multiple layers.
Bring water in a pan to a boil and steam the eggplant for 5 minutes.
Add the softened dried shrimps and sauce evenly onto the eggplant. Steam for another 5 minutes.
Sprinkle the green onions over the eggplant.
Heat oil until hot and drizzle over the eggplant and serve.