Wash the zucchini and cut in half lengthwise and slice into about 0.5cm (1/4 inch) thick slices. Preserve the zucchini with 1 teaspoon salt by sprinkling the salt over the zucchini and leaving it for 10 minutes. Then drain off the liquid.
Put a frying pan with 2 teaspoons oil over medium heat. When the pan is hot, put in the preserved zucchini, brined baby shrimps and minced garlic. Sauté for about 5 minutes, add sliced onions, black pepper and sesame seeds and sauté another 5 minutes.