Remove the vein from the peeled shrimp, rinse under running water, and pat dry.

Crack the eggs into a bowl and mix well.

Cut the spring cabbage into 3cm pieces. Mince the garlic and ginger.

Heat 1/2 tbsp of salad oil in a frying pan over medium heat. Pour in the eggs and stir until semi-cooked, then remove.

In the same pan, add the remaining 1/2 tbsp of salad oil, garlic, and ginger. Cook until fragrant, then add the cabbage and stir-fry for 3–4 minutes until softened.

Add the shrimp and stir-fry for about 3 minutes until the color changes. Add the seasoning ingredients (sake, sugar, salt, soy sauce) and mix well.