A Japanese dish of deep fried battered meats, seafoods, or vegetables. The batter is a mixture of cold water and wheat flour, with a few other ingredients to the preference of the cook. The traditional mixing of the batter causes the formation of lumps which, together with the cold temperature of the mixture, would result in a crispy and fluffy texture when the food with the batter gets cooked.

h4.See also

* [[shrimp tempura]]
* [[Tag Group:Food Tags]]

h4. External links

* "Wikipedia: Tempura":http://en.wikipedia.org/wiki/Tempura
天ぷら 天麩羅 天婦羅