Wouldn’t have thought of ordering this if not for my dining partner, and perhaps I don’t have much impression of this night market snack even in Taiwan. Typically, the tempura or Tian bu la as the locals call it, are Taiwanese fish cakes usually made with white fish paste incorporated with eggs and tapioca flour. That explains the starchy, chewy texture. Not to expect too much flavour from it, afterall it’s from white fish except that it might come across a little fishy. However, with the dusting of chili powder, some salt and pepper, it could get quite tasty.