Peel, clean, and wash the shrimp. Season with salt and pepper. Allow to rest.
Mix the tempura flour and cold water in a bowl, adding the latter slowly until obtaining a thick mixture.
For the sauce, heat some oil in a pan over medium heat, add the onion, and fry until transparent. Add the ginger and garlic, stir, and lastly add the passion fruit pulp and raspberries. Once the raspberries release the juice, turn off the heat.
Add all the mixture to the blender.
Put the panko in a different bowl and heat the pan until completely hot. Roll the shrimp one by one through the tempura dough, then cover with panko, and place on the hot oil for 2 to 3 minutes.
For the assembly, put the sauce on each spoon, and then the shrimp over the sauce.
