Rinse the cocktail shrimp thoroughly and drain.

Mix 1 cup of tempura flour with 1/2 cup of water to create a thick batter.

Dip the shrimp into the batter, ensuring a thick coating.

Heat oil and test with a drop of batter; if it bubbles, start frying the shrimp.

Fry shrimp until golden brown, then remove and drain.

Prepare the cream sauce by mixing 4 tbsp mayonnaise, 2 tbsp sugar, and 1 tbsp vinegar in a pan over low heat.

Gently toss the fried shrimp in the cream sauce.

Serve on a plate with lettuce for added texture.