Squash Blossoms Tempura with Shrimp

½ lb. raw shrimp, shelled, deveined, and roughly chopped
½ tsp. sesame oil
½ tsp. salt
White pepper
½ egg white
8 zucchini flowers
Tentsuyu (Tempura dipping sauce)

Tempura Batter:
¾ c. all-purpose flour
½ c. rice flour
¼ c. cornstarch
2 tsp. baking powder
½ tsp. salt
1½ c. cold club soda

To make the shrimp filling: Add the shrimp, sesame oil, salt and white pepper to a large bowl and stir to combine. Add the egg white and continue stirring until everything is thoroughly combined and the egg white is coating everything well. Set aside until needed.
Remove the stigma from the center of the zucchini flowers. Spoon the shrimp mixture into a piping bag and gently pipe the shrimp filling into the zucchini flowers; twist the petal tops to enclose the filling. 
Prepare the tempura batter: To make a crisp and light tempura batter, make sure you use ice cold club soda. Mix all of the dry ingredients together in a bowl, then whisk in the club soda until the batter is smooth. (You may cover the bowl with plastic wrap and refrigerate for up to 1 hour.)
Heat oil in a deep fryer to 350°F. Lightly dip the zucchini flower in the tempura and deep fry in hot oil until the tempura is light golden, turning occasionally, and the shrimp filling is cooked through. Keep warm and continue to deep fry the rest of the zucchini flowers. Serve immediately with tentsuyu.