In a bowl, mix peeled shrimp with sake, salt and pepper, cornstarch, and grated ginger. Massage well to coat.

Heat vegetable oil in a frying pan over medium heat. Add grated garlic and stir until fragrant, then add shrimp and stir-fry until it turns white.

Add beaten eggs to the pan and stir gently until the eggs are cooked. Remove the shrimp and eggs from the pan and set aside.

Wipe the pan clean and add lettuce. Heat over low heat, then add water, chicken stock powder, and the thickening mixture. Stir until the sauce thickens.