Original: 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.
Simplified: 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.