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Top 5 dishes made from Potato Starch Flour OR Corn Starch Flour
1 . Fried Fishcakes with Prawn & Edamame
Fried Fishcakes with Prawn & Edamame
When I was young and still living in Japan, I was very fond of this deep-fried Fishcake that was called ‘Ebi-yose Fry’, a frozen food product by well-known company ‘Ajinomoto’. The only way to eat it now where I live is making it by myself. If you can make ‘Surimi’ (Fish Paste), it’s easy to make.
Ingredient
1/4 teaspoon
Salt
2 tablespoons
Sake (Rice Wine)
1 teaspoon
Sugar
1-2 tablespoons
Potato Starch Flour OR Corn Starch Flour
1/2 cup
Prawns *cooked Prawns are OK
1/4 cup
Edamame Beans *OR Peas
Cooking instructions
* Step 1
Remove bones and skin from Fish Fillets and cut into small pieces. Place in a food processor, add Egg White, Salt, White Pepper, Sake and Sugar, and process until smooth. Add Potato Starch OR Corn Starch Flour to firm up as required.
* Step 2
Cut Prawns into the size of Edamame Bean, add to the paste. Add Edamame Beans as well, and combine well. Form into small rounds.
* Step 3
Coat with Breadcrumbs and fry in medium hot oil about 170℃ for 5 minutes or until golden brown.
Note: if there is a photo you can click to enlarge it
2 . Capellini & Pork With Spicy Tomato Sauce
Capellini & Pork With Spicy Tomato Sauce
Thinner noodles are better suited for this dish. If you have ‘Somen’, Japanese Thin Noodles, that’s ideal. But I always use Capellini (Angel Hair Pasta) which is the best alternative for me. The sauce can be made by mixing all the ingredients. Pork slices are cooked in the boiling water with Capellini, so you don’t use oil. This dish is so quick & easy, so nutritious & healthy, and delicious!
Ingredient
100 g
Pork *thinly sliced
1 tablespoon
Potato Starch Flour OR Corn Starch Flour
1 tablespoon
Soy Sauce
1/2 teaspoon
grated Garlic
1/2
Tomato *diced
Cooking instructions
* Step 1
To make the sauce, combine all the sauce ingredients in a small bowl.
* Step 2
Pork slices are the thiner, the better. I often pound the slices with a meat mallet to make them even thinner. Lightly season with Salt & Pepper, and coat with Potato Starch Flour. The starch layer will become jelly-like and add a lovely texture.
*Note: You can omit the starch.
* Step 3
Cook Capellini (Angel Hair Pasta) as instructed. When Capellini are almost cooked, add Pork slices and cook until the colour has changed. It won’t take long at all. Drain and rinse under cold water if you like it cold. Drain well.
* Step 4
Place Capellini and Pork in a serving bowl, cover with the sauce and enjoy immediately.
Note: if there is a photo you can click to enlarge it
3 . Scrumptious Lotus Root
Scrumptious Lotus Root
Lotus Root is a common ingredient for Japanese cooking, but it is one of the hard-to-find vegetables in Australia. However, ready-to-use frozen Lotus Root is available from many Asian grocery stores. Lotus Root has no strong flavour, but it has very unique crispy and crunchy texture as well as potato-like texture. I don’t know any other vegetables that have the same or similar texture like Lotus Root.
Ingredient
2-3 tablespoons
Potato starch Flour OR Corn Starch Flour
2 tablespoons
Sugar
1 tablespoon
Rice Vinagar
2 tablespoons
Soy Sauce OR 3 tablespoons ‘Bannō’ Soy Sauce
Cooking instructions
* Step 1
Combine all the sauce ingredients in a small bowl.
* Step 2
Cut Lotus Root slices in half, sprinkle with Potato Starch Flour and coat each piece. This layer of starch will become jelly-like when combined with sauce.
* Step 3
Shallow fry the Lotus Root pieces with generous amount of Oil in a frying pan until slightly golden and crispy. They tend to stick to each other because of the starch coating, so DO NOT fry too many pieces at once.
* Step 4
When you finished frying the Lotus Root pieces, transfer the Oil to a mug or something, and clean the pan using paper towel.
* Step 5
Place the sauce in the pan and heat over medium high heat. When the sauce starts boiling, add fried Lotus Root pieces, and combine all well.
* Step 6
Sprinkle with some Toasted Sesame Seeds and serve.
Note: if there is a photo you can click to enlarge it
4 . Curry Flavoured Brussels Sprouts Tempura
Curry Flavoured Brussels Sprouts Tempura
I read an article about the vegetables that are hated by children. They say the most hated vegetable is ‘Brussels Sprouts’ and I tend to agree, because my young students and my own children, when they were young, hated ‘Brussels Sprouts’. My son hated most vegetables but he didn’t mind if they were seasoned in curry flavour. Children love fried food. Then I created this ‘Curry Flavoured Brussels Sprouts Tempura’. They are too yummy to hate!
Ingredient
1/2 cup
Cold Water
2-3 tablespoons
Potato Starch Flour *OR Corn Starch Flour
1/2 teaspoon
Salt
1 tablespoon
Curry Powder
Cooking instructions
* Step 1
Clean and trim Brussels Sprouts, and cut them in half.
* Step 2
Make Curry Flavoured Tempura Batter. Combine Self-Raising Flour, Potato Starch Flour (OR Corn Starch Flour), Salt and Curry Powder in a bowl. Add whisked Egg and Cold Water, and mix lightly.
* Step 3
Heat Oil to 160°C to 170°C. Dip Brussels Sprouts into Tempura Batter and slide them into the hot oil. Do not fry too many at once. Turn them over a few times. When the batter is golden and crispy, take them out and lay them on a rack or paper towel to drain the oil. *Note: If Oil is too hot, batter turns golden too quickly before Brussels Sprouts are cooked.
* Step 4
Serve warm with chutney or curry sauce. Today I served with Curry Mango Chutney.
* Step 5
*Note: The amount of the batter is more than necessary. I recommend to use the leftover batter to cook 1 small head of Broccoli or Cauliflower.
Note: if there is a photo you can click to enlarge it
5 . Curry Flavoured Cauliflower Tempura
Curry Flavoured Cauliflower Tempura
Home-style Tempura is easy to cook. You can find my ‘Tempura’ recipes on this website, but this one is unique. They are seasoned with Curry Powder and Salt. Even though you are not a fan of deep-fried food, you would love this deep-fried Cauliflower.
Ingredient
2-3 tablespoons
Plain Flour *OR Self-Raising Flour
1/2 cup
Cold Water
1/2 cup
Self-Raising Flour
2-3 tablespoons
Potato Starch Flour *OR Corn Starch Flour
1/2 teaspoon
Salt
1 tablespoon
Curry Powder
Cooking instructions
* Step 1
Cut Cauliflower into florets and place them in a large bowl. Make sure the florets are in the size that is easy to eat. Sprinkle with Flour and toss so that all florets are coated well.
* Step 2
Make curry flavoured Tempura Batter. Combine Self-Raising Flour, Potato Starch Flour (OR Corn Starch Flour), Salt and Curry Powder in a bowl. Add Egg and Cold Water, and mix lightly.
* Step 3
Heat Oil to 170°C to 180°C. The right temperature can be tested by dropping a little bit of batter into the oil. If the batter sinks a little into the oil, then comes back the surface, the temperature is right for frying.
* Step 4
Dip the florets into Tempura Batter and slide them into the hot oil. Do not fry too many at once. Turn them over a few times. When the batter is light golden and crispy, take them out and lay them on a rack or paper towel to drain the oil. Try to retain the crunchy texture.
* Step 5
Scatter Coriander leaves on top and serve warm.
Note: if there is a photo you can click to enlarge it
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