Wash the shrimp, remove heads and shells (leave tails if desired), and make a 1 cm slit along the back. Remove the vein with a toothpick.

Place the shrimp in a bowl, add cooking wine, black pepper, and salt. Mix well and cover. Marinate for 10 minutes—longer can make shrimp tough.

Bring a pot of water to a rolling boil. Add the shrimp, gently separating them to avoid sticking.

Cook until the shrimp turn pink and slightly curled (1–2 minutes), ensuring they are half-cooked. Drain immediately.

In a small bowl, combine soy sauce, oyster sauce, ketchup, sesame seeds, and cola. Stir until well blended.

Heat the sauce in a wok over medium-low heat without oil. Stir constantly to prevent burning. Cook until small bubbles appear.

Add the blanched shrimp to the thickened cola sauce. Stir-fry over medium-high heat for 1–2 minutes, ensuring each shrimp is evenly coated.

Cook until the sauce thickens and clings to the shrimp (leave a little sauce at the bottom). Remove from heat and serve immediately with rice or noodles.