Whisk eggs, flour, cornstarch, 1/2 cup water, and salt together to form a batter.

Combine soy sauce, 1 cup water, and sugar in a saucepan.

Bring the sauce mixture to a boil and simmer for 5 minutes.

Heat oil in a deep fryer or large pot to 350°F (175°C).

Dip each shrimp into the batter, ensuring it's fully coated.

Carefully place the battered shrimp into the hot oil, frying in batches.

Fry until the shrimp are golden brown and cooked through, about 2-3 minutes per batch.

Remove the fried shrimp from the oil and drain on paper towels to remove excess oil.

Stir grated turnip into the soy sauce mixture.

Arrange lettuce leaves on a serving platter.

Place the fried shrimp tempura on top of the lettuce leaves.

Pour the turnip sauce into small dipping bowls.

Serve the shrimp tempura immediately with the dipping sauce.