Hmm....the batter I know for shrimp in Chinese restaurants is pretty well a classic tempura batter.....very UN-bready.
If you want a more bready batter just add more flour to make it thicker, unless you are talking something like a thin tempura batter and then toss in panko.
Linda C

Up here, it's more like the texture of the batter on a corn dog but no corn meal.

Angel:
Here is a Batter use for Fish and Shrimp.

You don't have to dip them in Cracker Crumbs.
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Lou's Fish Puff's or Butter Fly Shrimp

1 extra large egg beaten
Add:
1/3 teaspoon of Old Bay Seasoning
1/2 teaspoon of Parsley
1/2 teaspoon of Onion Powder
1/2 teaspoon of Garlic Powder
1/3 teaspoon of Salt
A pinch of Oregano.
1/2 teaspoon of Grated Parmesan
Crushed Salteen Crackers ( in a Zip Lock ) for coating ( Optional )
Beat in enough Flour to make a thick Batter. ( about 1 Heaping Tablespoon )

Cut some of the Fillets into 2 1/2 inch Squares, dry with a paper towel and
dust with flour or Cornstarch
Dip the Fillets into the Batter and into Cracker Crumbs,
then into a Heated Skillet with Oil.
Cook until a dark Golden Tan color. Place on Paper towels.
I serve them with Kraft's Creamy Italian Dressing but
you can use a Dressing of your choice.
You can use this Recipe with any Fish Fillet or ButterFly Shrimp
They will go like Potato Chips

Lou

Ang, do you think it's the same batter on the sweet and sour chicken or pork? I bet it is.

Batter:

4 tablespoons all-purpose flour
4 tablespoons corn starch
1/2 cup water
1/2 teaspoon baking soda

because of the egg...

Frying Batter:

1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg
1 teaspoon cooking oil
1 small pinch of salt

Terri - I'm on a mission. I've already tried two recipes. DH was a happy camper, but still weren't the texture I was looking for. I'll try both of these recipes.
Lou - saved that recipe but think I'll try that on fish.

I heard secret for like fish & chips was to add soda water makes it puffy,light.

I don't often use this...because I don't always have self rising flour, but a favorite batter for fish...or vegetables or shrimp is simply some self rising flour and enough club soda to make it about as thick as pancake batter. A friend also makes it and used beer for the liquid.
No measurement...if it needs to be thicker add a little more flour....thinner add more soda or beer. If you run out of batter before you run out of stuff to dip, add a little more flour and liquid to the bowl.
I am pretty sure a Chinese restaurant doesn't use a "recipe" for their basic batters.
Egg in a batter makes crumbs stick well...no egg just flour and liquid make a light batter...add baking powder and it puffs a little.
Linda C

The batter I use for sweet and sour chicken balls or pork is thick not light. I love a tempura style batter for my fish and shrimp but for chicken balls and pork I use

2 eggs
4 TBSP flour
1 tsp salt
1/2 cup oil

Heat the oil to a medium high heat, dip the chicken pieces or pork tenderloin pieces in the batter. Don't shake off excess, drop right away into hot oil.