Peel and devein the shrimp. Mix with 2 tbsp cornstarch and 1/2 tsp salt, rub thoroughly, rinse with water, and pat dry. Season with salt and pepper, then coat with 1 tbsp cornstarch.

Cut the tomato into wedges and mince the green onion. Beat the eggs in a bowl.

Heat 1 tbsp vegetable oil in a pan over medium heat. Cook the shrimp on both sides until golden, then set aside.

Wipe the pan clean, add 1 tbsp vegetable oil, and heat over medium heat. Pour in the beaten eggs, stir gently until half-cooked, then set aside.

Wipe the pan clean again, add 1 tbsp vegetable oil, and heat over low heat. Add the ginger, garlic, doubanjiang, and ketchup, stirring until fragrant. Add water, chicken broth powder, sake, sugar, and salt and pepper. Stir well, then add the tomato and green onion. Bring to a boil.