Tempura is a Japanese method of deep frying fish and vegetables. The result is very different to British fish batter in that it is lighter, paler in colour and made of a special flour and ice cold water. Classic tempura is meant to be light and suits prawn tails perfectly.
In Japan there are special tempura restaurants where customers sit at a counter and are served piece by piece. There can be 3 chefs involved in the process. The first chef is responsible for the frying, the second