corn starch Archives - Page 2 of 2 - Food AskewFood Askew

Submitted by jennifer_ann7

½lb large shrimp, butterflied		1 c. sweetened coconut flakes
1 c. plain bread crumbs		¼ c. corn starch (for breading mix)
½ c. Pina colada mix		3 tbsp Captain Morgan Spiced Rum
1 tbsp powdered sugar		½ c. corn starch
Vegetable oil for deep frying

Mix bread crumbs, ¼ c. corn starch, & coconut in a deep bowl & set aside. Combine Pina Colada mix, powdered sugar & rum in a small mixing bowl & set aside.
Place ½ c. corn starch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375°F.
Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture.
For the second coating place back into Pina Colada mix, then again into coconut, & then the bread crumb mixture.
Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer & drain.

Chef’s Note: Pairs with Pina Colada Dipping Sauce

Submitted by randilicious
Serves 4

1 lb. chicken cut into 1½” strips		3 tbsp all-purpose flour
3 tbsp corn starch

2 cloves garlic, minced		10 sticks asparagus, cut into 2″ strips
3 tbsp extra virgin olive oil		1½ c. steamed white rice

In a medium sauce pan over medium heat, mix water & corn starch until well blended.
Stir in sugar, vinegar, orange juice, & honey. Squeeze in 1 lemon.
Heat over medium heat for approximately 15 minutes, stirring occasionally, until it reaches a syrup consistency.
Set sauce aside.

Mix together 3 tbsp flour & 3 tbsp corn starch.
Dredge chicken strips in flour/corn starch mixture until each chicken strip is well coated. Set aside chicken.
Prepare rice in rice cooker, & set aside.
In a wok or saucepan, heat olive oil. When oil is hot, toss in garlic. Add chicken & fry in garlic & oil.
Stir in asparagus & hear with chicken for 2 minutes. Drain oil.
Pour sauce over chicken & asparagus. Serve over bed of steamed white rice.

Food Askew