Easy corn starch Recipes – Quick Meals Everyone Will Enjoy
Discover delicious and easy-to-make recipes using corn starch. Perfect for busy weeknights and family dinners.
Recipes with corn starch
Kimchi Fried Chicken Rice Cake is a bold, savoury dish that pairs juicy chicken with satisfyingly chewy rice cakes, lifted by tangy kimchi and a punchy gochujang-based sauce. Garlic, mushroom, green chilli, and spring onion bring fragrance and bite, while cucumber adds a crisp, refreshing contrast to the rich, spicy-sweet glaze.
A vibrant fish dish featuring red snapper served with a punchy, aromatic fermented chilli sauce, layered with minced garlic, ginger, and chopped green onions. The sauce is seasoned with soy sauce and rice wine, then lightly thickened for a glossy finish that coats the fish beautifully—bold, savoury, and deeply satisfying.
Slice the pork tenderloin, mix with soy sauce and starch, and marinate for 10 minutes. Heat oil to fry bean paste, minced garlic, and dried chili peppers, add broth and bring to a boil, add the meat slices and blanch the vegetables. Pour the broth into a bowl, add minced garlic and chili powder, and pour hot oil to enhance the aroma. The meat slices are tender and tasty, the soup is spicy and mellow, and the side dishes absorb the red oil. It is hot and refreshing when you take a bite, and it is perfect with rice!
Shrimp Paste Seaweed Rolls pair a smooth, delicate egg sheet with a savoury shrimp paste filling, layered with seaweed and a little shredded carrot for contrast. The shrimp paste is seasoned with soy sauce, white pepper, and salt, then lightly bound with corn starch for a cohesive, sliceable texture. Once rolled and steamed, the result is a neat, umami-forward bite with a gentle egg richness, a marine seaweed edge, and a clean savoury finish—ideal for cutting into small pieces and serving as a shareable appetiser or snack.
The ribs, with their caramelised amber skin, are coated in a warm, garlicky aroma, and the burst of juices in your mouth is incredibly satisfying. High-temperature grilling locks in the meat's freshness, while slow cooking brings out the sweetness of the garlic, making every bite a delight for the taste buds. The garlic flavour is not overpowering, and the meat is not dry; the caramelised aroma and tenderness dance on the tongue—this is the right way to enjoy ribs.
Chaozhou Fried Oyster Pancake pairs plump oysters with a chewy sweet-potato starch batter and rich duck eggs, lifted by fish sauce, white pepper, coriander, and green onions. It’s simple but deeply satisfying—savory, aromatic, and best enjoyed while hot, with the oysters staying front and center.
Spicy Numbing Prawn turns flattened, corn-starch–coated prawns into delicate, bouncy “prawn chips,” briefly cooked then chilled for extra snap. They’re finished with a punchy jiao-ma style dressing—garlic, ginger, spring onions, red chillies, and ground Sichuan pepper bloomed with hot oil, then rounded out with soy sauce, oyster sauce, Sichuan pepper oil, and a touch of sugar—topped with sesame and coriander.
The triple matcha includes: matcha mantou, matcha cream cheese and matcha mochi. Perfect for matcha fevers!
Imagine a crispy tilapia fillet, with a forkful of crispy outer layers, giving way to the tender, succulent flesh within. A sweet corn cream sauce coats every bite—smooth, flavorful fat, fragrantly blended with a subtle sweetness. This combination of textures is comforting: perfectly fried fillet meets the tempting creamy corn sauce—a simple yet elegant creation. The sweet aroma of corn wafts through the air, awakening the appetite and injecting a nostalgic warmth into the dining table. This dish is perfect as a special main course—bringing the serenity of home with a modern twist. Each bite promises a delicious blend that's hard to forget.
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