There is nothing difficult about making the TEMPURA. But everyone who has ever attempted it know that deep frying is a 'messy' cooking method. Ordinary kitchen vent is less than ideal to prepare Tempura. In fact, I recall in my childhood memory that folks deep fry outdoor in Japan and not in the kitchen. The oil splatter takes more time to clean than the time you spent enjoying the meal. So tempura is a dish that everyone really enjoy ordering at the restaurants rather than preparing them at home. There is also the challenge of the 'secret' batter to create this beautiful and light 'spider' crust when the food item is coated and placed into the deep frying oil. Is it the egg white? or soda? or Potato starch, or ??? whatever it is, the satisfaction of ones meal comes from the thought of "homemade", "home cooked", "made from scratch"and appreciation for the effort of the preparer. So, here is my Shrimp Tempura and Onion Tempura served with baked potato topped with sour cream and chives.
The shrimp is fried once. Right before serving, it is deep fried (in high temp) 'quickly' for the second time to golden brown.