Tempura is a Japanese method of deep-frying seafood and vegetables with a light and natural batter. The result of the batter is usually lighter in colour (a faint yellow) compared to most other deep-fried food, using iced water, yolk and flour for the batter. The popular range of fritters made into tempura includes seafood such as fish, squid, prawns and oysters, as well as vegetables such as zucchini, eggplants, carrots, mushrooms, enoki etc. These are in turn dipped into a light soy sauce or egg mayonnaise while serving.
