Clean the peeled shrimp by making a cut along the back to remove the vein. Rinse with water and pat dry with a paper towel. In a bowl, mix the shrimp with 1 tbsp sake and 1/3 tsp salt. Add cornstarch and coat evenly.

In a separate bowl, mix all the sauce ingredients: 1/2 tbsp sake, 1/3 tsp salt, 2 tbsp mayonnaise, 1 tbsp ketchup, and 1/2 tbsp curry powder.

Heat 1 tbsp salad oil in a frying pan over medium heat. Add the shrimp and stir-fry until the color changes.