Peel the shrimp, leaving the tails intact. Make a shallow slit along the back of each shrimp and remove the vein.

Mix the tempura flour with ice-cold water until combined. Dip the shrimp into the batter and fry until cooked through and golden. Remove and drain.

Place the fried shrimp in a bowl, add the Wasabi Mayo Sauce, and toss until evenly coated.

Fry the rice vermicelli until crispy. Remove and drain, then arrange on a serving plate. Place the coated shrimp on top and serve.