The market · Grains and flours · East Asia, Northern and Central Europe

Potato starch

Pure starch from potatoes — glossier and more set than cornflour, and the coating that gives karaage its crisp, crackly crust.

neutral · glassy when set

What to do with it

Classics built on it
ZhejiangWest Lake fish in vinegar sauceA whole grass carp, poached briefly and then bathed in a glossy, sweet-sour sauce of black vinegar, sugar and ginger.No one here has made it yetZhejiangLongjing shrimpSmall peeled river shrimp, quick-fried pale and tender, then tossed with the fresh leaves of Longjing green tea.No one here has made it yetPolishKluski śląskieSoft, springy dumplings of mashed potato and potato starch, each pressed with a thumb to leave a dimple for the gravy.No one here has made it yet

Goes with

soy sauceegg whiteprawnpotato

Knowing it

Where to buy
Japanese (katakuriko) and central European grocers.
Worth knowing
Stir it into sauces off the heat, then bring back just to the boil; overcooking thins it.

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