Lay shrimp on paper towels to eliminate all moisture and refrigerate.
In large bowl, mix flour and cornstarch. Slowly add beer, until a smooth, thick batter forms. Add seeds, chives and parsley. Keep batter cold and use at once.
Hold shrimp 4 at a time by the tail and dip into batter. Shake off excess batter and place shrimp into hot oil (preheated to 360 degrees). Remove shrimp when crispy and brown. Place on paper towels and season with sea salt.