Place 100g of whole shrimp in cold water and add 1 tbsp cooking wine or mirin to remove the fishy smell.

Drain the shrimp and remove excess moisture.

Drain 5-6 tbsp of sweet corn using a sieve to remove liquid.

Heat a pan and melt 1/2 tbsp butter, then add the sweet corn and stir well.

Add 1 tbsp sugar and stir until well combined.

Add 2 rounds of mayonnaise and the shrimp, cooking until the shrimp turns pink and golden.

Sprinkle 3 handfuls of mozzarella cheese generously over the mixture.

Cover the pan and cook on low heat until the cheese melts and becomes creamy.