Super soft fried shrimp in a light batter
It will be hard to say for certain without the recipe, but my guess is that you are describing the effect of using Tempura batter instead of the flour based batters typically encountered in Western countries. Tempura batter is much lighter, and while crispy, it can be softer in the center. This is mainly because cornstarch is used in place of some (or all) of the flour in western batters (or potato starch or a tempura mix). These starches have less gluten than wheat flower, which yields a lighter batter (gluten in batter makes the batter sticky, doughy, and heavy). You can find many tempura batter recipes online.