The tempura regards quick frying Japanese, especially shellfish and vegetables. This dish is quite successful now in the West but the funny thing is that the word tempura is of Iberian origin. The English and Portuguese Jesuit missionaries, particularly active in the ken of Nagasaki during the sixteenth and seventeenth centuries, introduced the custom of taking fish and vegetables at the time of "vigilance", in Latin, ad quadragesimæ temporal (time to Lent) of Catholic liturgical year. Despite the expulsion of the missionaries and all foreigners from Japan, continued custom and name. tempura To prepare the foods that are fried up for a short time, at most for three minutes. The oil should never be burned, and food, even fully submerged in the oil should just get a gold surface. Once removed from the wok or frying pan in which they should not be oily. Foods with "tempura" must be fresh.
Sources: Wikipedia
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