For the marinade:
In a bowl, mix the soy sauce (2 tablespoons), garlic (1 tooth.) passed through a garlic press.
Clean the shrimp, remove the intestinal thread, then rinse. Put the prawns in the prepared marinade. Leave for 10-15 minutes.
Add vegetable oil (1 tablespoon) to the pan and fry the prawns for 3-5 minutes.
Boil the carrots (1 PC.), then grate them on a grater for Korean salads. Fill the carrot straws with mayonnaise to taste.
Collect the salad in a ring. At the bottom, put the carrot straws, seasoned with mayonnaise, then put 3 tablespoons of canned corn.
Boil eggs (2 PCs.) and grate them on a grater for Korean salads. Put on a layer of canned corn egg straws, top with mayonnaise. If necessary, add salt.
Cut the prawns into small cubes. Put the shrimp in the egg strips. Make a light mayonnaise mesh. Grate the egg (1 PC.) on a grater for Korean salads. Sprinkle the top layer of lettuce with grated egg straws.