Dry the food items with a kitchen cloth or towel (some may have been par-boiled) and drag them through the starch powder, shake off any excess starch.
Then pull the food items through the batter, making sure it is wetten on all sides. Then lower the food item in the hot deep fry oil
If using (deveined) shrimps, make sure to make brief cuts (about 1/4 inch) perpendicular to the length of the shrimp on the belly, about every 1/2 inch. Otherwise the shrimp will very much curl and we like to keep it elongated during deep frying.
If using vegetabes, check the parboiling times in advance, usually 2-3 minutes. Thereafter cool the items down, before dusting them with starch