It's some sort of tapioca batter, mixed with whole mung beans, sprouts, and daikon or turnip cubes ('white carrot' - whatever that is) in the batter, formed in muffin pans and then they're topped with two small shell-on shrimp and then deep fried. The ones I'm used to seem to be covered with some sort of very hard, but light tempura before frying. I assume they're baked somehow first as the inside seems to be airy, and not dense. I wouldn't expect it to get that way from just deep-frying alone. Or would I? Yes - they're pretty greasy."
They are in fact gloriously greasy, and a wee bit salty. And there's no point trying to peel the shell off the shrimp. You just chomp right through. Yeah, baby! Yeah!!