Converting Recipies

I was given the Australian Womans Weekly Chinese cooking class cookbook yesterday ( I LOVE this series of books) and it has some amazing recipies that im hoping I can "tweak" to make them sw friendly. The major problem is that nearly all of the meat dishes are deep fried. How can I get around this? Do you think the batter would cook with fry light or roasted in a hot oven? Any ideas greatfully received thanks

i would just leave the batter off and stir fry the meat if i were you, or use an actifry if you have one?