Tempura (Japanese) Shrimp in a batter, deep-fried. 2 pounds raw shrimp, shelled, deveined-but tails left on 1 cup flour 1/2 tsp salt 2 beaten eggs 1 cup milk hot frying fat Split each shrimp neatly down the back and spread open to form a butterfly-shape. Leave the tails on, so you can hold them to dip in the sauce.  Combine flour, salt, eggs and milk to make a thin batter, and do not fuss over small flour lumps. The batter must be used at once. Dip shrimp into batter, drain briefly, and fry in hot deep fat for 3 minutes. Tempura are served hot, with side dishes of chutney, grated fresh horseradish or grated fresh ginger, as well as soy sauce.