PURPOSE: To prepare TEMPURA (Japanese deep-fried food) having excellent taste, palatability, shape-retainability and freeze-preservability without using preliminary oil-frying process by adding starch, etc., in powdery form to the material for TEMPURA, bonding and forming the starch, etc., applying a coating to the material and frying the coated TEMPURA material.

CONSTITUTION: A bonding composition composed of starch and protein powder gelatinizable by heating in the form of aqueous solution or dispersion is prepared beforehand. The bonding composition is added in powdery form to a TEMPURA material such as vegetable and shrimp (the amount of the bonding composition is preferably 3-35wt.% based on the TEMPURA material). The dusted material is mixed, formed, heated by steaming or boiling to form a bonded and formed TEMPURA material, covered with a TEMPURA coating and fried in an oil to obtain the objective TEMPURA.