Tempura in a sentence

The fried battered shrimp tempura sitting in a bowl of tempura-soba would be referred to as "the shrimp" or "the tempura", and not so much be referred to as a topping (gu).

Chef James Martin’s tempura squash blossom and Spanish sobrassada with avocado coulis at Bocadillo Market will be on the menu this fall at Marisol at the MCA.

She impressed judges John and Gregg, plus guest judge, food critic Jay Rayner, with her first dish of tempura squid with black garlic and squid ink aioli.

The couple appeared in several episodes and were always unimpressed with food they had eaten, from French bread sandwiches to tempura.

The ebiten hot roll – a tempura prawn wrapped up in rice with avocado – was also a favourite.

There were more interesting ideas in the squash blossoms, which were fried in tempura-style batter, dusted with parmesan, and presented with a dip of housemade ricotta, herb salt, and honey.

The sauce – and it was a miso-based sauce, not the usual tempura sauce – was fine for dipping, but would have soaked that nice batter through had it been poured over everything in the kitchen.

The Shrimp Tempura roll was one of the few cooked hand rolls and the only one I didn’t touch with soy sauce.

We ordered a traditional cod and chips (£10.20), as well as the fish goujon rice bowl with cury sauce (£6.95) and just had to try the tempura prawns and halloumi bites for a treat alongside.

An immaculate piece of monkfish tempura, draped in warm tartare sauce.

Famously meticulous, Tsuji cautions readers that tempura batter should be mixed in small batches and left lumpy, lest it toughen, and the book’s diagrams, particularly in the section on fish, have the detail and rigor of an anatomy textbook.

Sanuki’s menu offers a variety of Japanese classics, including many vegetarian options, and is divided into three categories: udon, rice and tempura.

Set opposite the Plaza de la Reina fountain, serves up exquisite Andalusian-style squid, marinated Iberian pork, and crispy tempura prawns for sharing and won’t set you back more than £15 each for all that share-fare.

We started with an appetizer of Shrimp Tempura ($21) served with Sriracha Aioli, Wakame Salad, Eel Sauce and Sesame Seeds.

You can book if you want, or just walk in, and they'll be waiting with open arms to serve you up spicy chicken, birria and tempura fish tacos.

Oh, and don't forget to treat dad to the King Kong Bloody Mary with a tempura-fried, short rib grilled cheese mini sandwich, jumbo poached shrimp, and an antipasti skewer for $32.

Starters include self-styled “addictive” deep-fried soba noodles, dumplings in buckwheat dough wraps and chicken tempura with crunchy nibs of buckwheat grain in the batter.

A plump, whole soft shell crab ($20) received a marvellously crisp tempura treatment, while the seaweed aioli and a sprinkling of spice blend added punch to the crustacean’s already intense flavour.

Crunchy tempura-coated soft-shell crab fills steamed buns with a layer of Asian slaw piqued with sriracha; crab dumplings in laksa sauce with quail’s egg are counter-intuitively elegant; duck fried rice is a tower to dismantle and mix.

On the sushi menu, expect the usual nigiri and sashimi options, plus house rolls made with everything from spicy tuna and soft shell crab to tempura chicken and jalapeños.