Tempura (天麸罗, 天ぷら; pronounced tempura in Japanese), or tempura, commonly known as sweet and spicy in Taiwan, refers to the Japanese tradition of deep-frying seafood or vegetables coated with a starch batter (flour or the like), which is a popular food in Japan and the most widely accepted by the general public in countries all over the world. The starch paste is made by mixing ice water, flour, and egg yolks. To make the batter, small pieces of food that are easy to eat are coated with flour, then dipped into the batter and deep-fried in hot oil for about 2 to 3 minutes. A common way to deep-fry prawn tempura is to peel the prawns (leaving only the tails), coat them in crabmeat mixed with a starch batter, and deep-fry them. The fried tempura can be sprinkled with sea salt or seasoned with a mixture of soy sauce and stock before serving. Tempura is usually served with grated white radish, and should be eaten while it is still hot. Tempura can be combined with other dishes to make a bento, or with soba noodles for breakfast. Common ingredients used to make tempura include shrimp, squid, shiitake mushrooms, sweet potatoes, pumpkin, burdock, carrots, summer squash, various types of fish, and others. Ingredients that are not generally used to make tempura in Taiwan include rice and other grains, processed foods such as tofu (some Westernized Japanese restaurants offer tofu tempura), and fruits. Notable exceptions are ice cream and bananas.

Hopefully adopted