From Sharon White

  • Flour
  • Baking Powder
  • Salt
  • meats or fish such as firm grouper filets
  • vegetables such as carrots, sweet potatoes, brocoli, onions or others

Mix flour together with a small amount of baking powder and salt.  Place meat, chicken or seafood, in dry flour mixture.  Remove. Add water (pre-chilled with ice) and mix with hand mixer until forms a nice batter.  Dip meats in mixture again.  Remember batter must be ice-cold.  Heat wok with oil (until a drop of batter sinks just to the middle and then pops back up to the top, which is 360 degrees Fahrenheit.  Cook meat first, then do the fish, and finally the vegetables, working in small batches.

Serve with soy sauce for dipping.

[OPTIONAL] Serve with a side of chopped iceberg lettuce topped with ginger carrot dressing:


1 cup vegetable oil
1⁄2 cup rice vinegar
1⁄4 cup soy sauce
1 tbsp. sugar
1 1⁄2 tsp. finely grated ginger
2 medium carrots (about 8 oz.), peeled and roughly chopped
1⁄2 medium yellow onion (about 6 oz.), roughly chopped
Kosher salt and freshly ground black pepper, to taste
1 head (about 1 lb.) iceberg lettuce, trimmed and cut into bite-sized pieces, for serving

Combine oil, vinegar, soy sauce, sugar, ginger, carrots, and onion in a food processor, and process until smooth; season with salt and pepper. Combine dressing and lettuce in a bowl, and toss until evenly coated; serve immediately. Unused dressing will keep for up to two weeks in the refrigerator.