|From NHK World|
You can also use salt to get rid of that gross fishy odor from raw shrimps. Either soak the shrimp in salty water or rub the shrimp directly with salt (my preferred method). Rinse, pat dry and then use.
If you plan to deep-fry the shrimp, cut the tails at a diagonal to get rid of excess water. Excess water will make the hot oil go nuts and may cause accidents.
If you want to make shrimp tempura, make small cuts in the belly section (just don't cut all the way through—you want to keep the shrimp whole). This will keep the shrimp from curling during cooking. Then lightly pound the back of the shrimp with the dull side of your knife. To plumpen up the shrimp, they say.
Another handy tip: if you want to make an omelet and you're using a Teflon pan, heat the pan, add a tiny bit of oil, then break the egg directly into the pan; mix with a spatula (or chopsticks) and cook. This saves you from washing a bowl.
A lot of my tips are now coming from an interesting NHK program called
Itadakimasu! Dining With the Chef. Here's a video of the shrimp tempura show. (So sad they got rid of Shelly. About the only "normal" presenter on NHK.)