Czar, Tempura is one thing I have not mastered. Getting the batter and frying temperature just right is the key from what I understand.
Most of the Japanese-style frying I do is with Panko bread crumbs, which are fantastic.
I like to take large (20-27 count) head on shrimp, take the body shells off but leave the heads and tails on, dip them in egg & then coat in Panko. The deep dry for around 2 minutes. Eat the heads & all!