Remove the strings from snap peas and cut them diagonally in half. Pat dry the peeled shrimp, remove the vein, and season with sake, salt, and pepper.

Crack eggs into a bowl and mix. Heat salad oil in a frying pan, pour in the egg mixture, and stir-fry over medium heat until fluffy. Remove from the pan.

Using the same frying pan, heat mayonnaise over medium heat. Add shrimp and stir-fry until the color changes. Then add snap peas and stir-fry briefly.