Remove the strings from the celery and cut into 2cm pieces. Slice the yellow bell pepper into 2cm wide strips.

Prepare the shrimp by cutting along the back, removing the vein, and patting dry with a paper towel. Coat with potato starch.

Mix the mayonnaise, ketchup, and sake in a bowl to create the sauce.

Heat salad oil in a frying pan and cook the shrimp until the color changes, then remove from the pan.

Using the same pan, stir-fry the celery and bell pepper briefly, then remove.