Mince the green onion.

Remove the vein from the peeled shrimp, rinse with water, and pat dry with a paper towel. In a bowl, mix shrimp with sake, salt, and cornstarch.

In a separate bowl, mix all the sauce ingredients (sweet chili sauce, ketchup, salt and pepper, chicken bouillon, and water).

Heat vegetable oil in a frying pan over medium-low heat. Add the minced green onion and sauté briefly. Add the shrimp and stir-fry until the color changes.