Rhonda is right. It is almost like the french fries that you see
being haul up at Mac's. If you have a deep fryer, great, otherwise,
when I do deep frying, I use a taller than necessary pot. Don't
have to be big, but tall enough that the splitter splatter is
minimized.
I have tried shrimps tempura. Like I said, you want the cooked
batter to be crispy, you have to put the uncooked batter in its own
bowl, in a bowl of ice water. Me no expert, me just follow
instructions. From who? Oh, the receipe book. 
Firstly, oil must be hot enough, then just before you "dropped"
your raw stuff in, you turn down the flame, so the heat is not
escalating. Splattering will also be minimized. 
