1/4cup fresh herbsoptional (parsley, chives, thyme are suggested)
oil for frying
Peel and devein shrimp.
Preheat oil to 350 degrees in a deep fryer or pour enough oil to a large pot to deep fry.
Mix together flour, cornstarch, and club soda in a bowl. Whisk until just blended. If desired add some of the fresh herbs to the batter.
Dip shrimp one at a time into batter. There is no need to dip the tails. Shake off excess batter. Deep fry for about 2 to 3 minutes, the batter should crisp up, do not let the batter brown, the shrimp will overcook. Remove the cooked shrimp with a large slotted spoon.
Drain shrimp on a wire rack on top of a baking sheet.
Sprinkle sesame seeds and herbs on top if desired.
Peanut oil is my preferred cooking oil, but regular vegetable oil will also work!
You could use this battered shrimp tempura in sushi, these would make a great tempura shrimp roll.