Translating tempura menus or tempura restaurant websites is about making the dishes sound delicious as well as informing the customer about the dish.

There are so many ways to render the words 小エビのあられ揚げ that it can become rather challenging (using Japanese/English combinations, etc.) However, I think using the Japanese word “koebi” is a nice touch. (although literally it is "little shrimp" with the shells on).

Arare is “hail.” But for tempura, they little bits made of rice to give the tempura some texture.

I am assuming that your translation is all about tempura so I’ll use the word “tempura” here. If it is not tempura, it would be something like “deep-fried koebi shrimp coated with arare bits.”

Here are some other suggestions:
- "koebi" shrimp tempura coated in crunchy rice bits
- koebi shrimp tempura coated with tiny rice bits
- koebi shrimp tempura coated with arare bits
- koebi shrimp tempura coated with “arare” bits
- koebi shrimp tempura coated with "arare"

Even "wrapped" can be used in place of "coated" depending on what it looks like....

Here’s a picture of “arare” coated fried shrimp (this is not a tempura dish but it has the “arare” coating.

http://www.kepco.co.jp/e-patio/category/recipe/1186987528/


種類別：和風
行事別：行楽時
いつものエビフライも衣をひと工夫することで、がらりと印象が変わります。卵とパン粉の代わりに、マヨネーズとあられをまぶして揚げる、お弁当にもぴったりの一品です。

http://www.sarashina-horii.com/en/
【KOEBI-TEMPURA】
Fried 6-shrimps one by one
¥1,690【YASAI-TEMPURA】
Vegetables (only Mon.-Sat.)
¥1,820