Traditionally , the batter is mixed a small amount at a time using chopsticks . The batter is only mixed for a few seconds and the lumps are left behind , giving the fried tempura its unique shape .
Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds , leaving lumps in the mixture that , along with the cold batter temperature , result in the unique fluffy and crisp tempura structure when cooked .