Tempura

Tempura in English, Tenpura in Japanese or Tempora in Portugese all point towards the delicious batter-coated deep-fried fresh fish and vegetables we all have come to adore. Originally introduced by Portuguese missionaries, Tempura is not a native dish but rather an import which Japanese techniques have perfected. The Japanese have elevated this type of cooking to the subtle art of locking the natural flavors of fresh ingredients into a lacy golden coating.
Tempura was originally a delicious between-meal snack. However, in the hands of Japan's master chefs, tempura developed into the art of making non-greasy, crisp, fine dining quality perfection. The secret to tempura's crispiness is in its batter coating or more precisely, the lumps, which are apt to form in the tenuous mixture of egg, ice water and flour.
photo credit <a href="http://www.flickr.com/photos/katnkim/">kat and kim</a>