The word tempura, or the technique of dipping fish and vegetables into a batter and frying them, comes from the word "tempora," a Latin word meaning "times", "time period" used by both Spanish and Portuguese missionaries to refer to the Lenten period or Ember Days (ad tempora quadragesimae), Fridays, and other Christian holy days. Ember Days or quattuor tempora refer to holy days when Catholics avoid meat and instead eat fish or vegetables. The idea that the word "tempura" may have been derived from the Portuguese noun tempero, meaning a spicy condiment or peppery seasoning, or from the verb temperar, meaning "to season" has not been substantiated. However, the Japanese language could easily have assumed the word "tempero" as is, without changing any vowels as both languages are phonetically similar. There is still today a dish in Portugal very similar to tempura called peixinhos da horta, "garden fishies."

It is thought that as the term "tempura" gained popularity in southern Japan, it became widely used to refer to any sort of food prepared using hot oil, including some already existing Japanese foods. Today, the word "tempura" is also commonly used to refer to satsuma age, a fried fish cake which is made without batter.

Ingredients:
3/4 cup (115g) plain flour
1/4 cup (35g) cornflour
Pinch of bicarbonate of soda
1 egg, lightly whisked
1 cup (250ml) soda water, chilled
Vegetable oil, to deep-fry
Plain flour, extra, to coat
1 carrot, peeled, diagonally sliced
1/4 butternut pumpkin, peeled, seeded, thinly sliced
1 red capsicum, quartered, seeded
1 small eggplant, thinly sliced
1 bunch asparagus, trimmed
300g green king prawns, peeled, deveined, leaving tails intact
Light soy sauce, to serve
Wasabi, to serve

Directions:
Sift the flour, cornflour and bicarbonate of soda in a medium bowl. Make a well in the centre. Add the egg and soda water and use chopsticks to gently whisk until just combined (do not overmix - the mixture should be lumpy). Place the bowl in a larger bowl filled with iced water.

Add enough oil to a large saucepan to reach a depth of 6cm. Place over high heat. To test when oil is ready, a cube of bread turns golden-brown in 10 seconds.

Place extra flour on a plate. Dip the vegetables in the flour to lightly coat. Dip one quarter of the vegetables, one at a time, into the batter. Shake off any excess. Deep-fry for 2-3 minutes or until golden brown and tender.

Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with remaining vegetables. Dip prawns in the extra flour to lightly coat. Dip prawns in the batter, one at a time, then deep-fry for 3-4 minutes or until golden brown and cooked through.

Place vegetables and prawns on a serving platter. Serve immediately with soy sauce and wasabi, if desired.