Fancy Fried Shrimp

Hopefully someone can help me out. I would like to make shrimp that has the air pocket inbetween the shrimp and the fried batter that surrounds it, how it is prepared at some restaurants. Any help at all will be greatly appreciated. Thanks in advance.

A trick I learned from a Thai cooking teacher is to soak your peeled and de-veined shrimp in cold water with sea salt for 15-20 minutes, and then rinse thoroughly. This brings the taste of the sea back to the shrimp and firms up the flesh a bit.

follow the witch’s recipe then add baking soda to your dry mix 2tbl it will puff it up. i also mix some dry mix with beer and 2 eggs for my wet mix then into dry mix then into 350deg. fryer.