Peel and devein the shrimp, rinse with water, and pat dry with a paper towel. Place in a bowl and mix with sake, salt, pepper, garlic, and cornstarch.

Slice lettuce into 5mm strips and set aside.

In a separate bowl, mix yogurt, mayonnaise, ketchup, and salt to create the yogurt mayo sauce.

Heat salad oil in a frying pan over medium heat. Add shrimp and stir-fry until the color changes. Add doubanjiang and stir briefly to combine.

Turn off the heat and add the yogurt mayo sauce. Mix until the shrimp is evenly coated.