Cornstarch Pudding Recipes Recipe For Shrimp

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BANG BANG SHRIMP



Bang Bang Shrimp image

Bang Bang Shrimp have been made popular by Bonefish Grill, but the tasty appetizer is easy to make at home with our copycat recipe-and they're just as delicious as the restaurant version. The shrimp are soaked in buttermilk before being coated in a mixture of cornstarch and flour. Cornstarch creates a crispier and drier fried crust that audibly cracks when it's bitten into (it's the secret ingredient in most extra-crispy, fried Asian foods-like tempura). In addition to being crunchier than a simple flour coating, cornstarch browns beautifully in hot oil, making an appetizing golden exterior that carries its color even through a variety of sauces.The sauce that coats these crispy shrimp is made out of 4 easy ingredients: mayonnaise, sweet red chili sauce, Sriracha, and salt. Mayonnaise forms an almost neutral backdrop to carry the fruity sweetness of sweet red chili sauce and the punchy heat of Sriracha. Both the sweet and spicy contrast the richness of the mayonnaise and the residual oil carried over from frying. The juicy shrimp are delicately encased in a breading that does not fall apart when bitten into, and their gentle briny flavor is a nice contrast to the bold flavors of the sauce.The recipe calls for fresh shrimp that are peeled and deveined, but you can also use frozen shrimp that have been thawed. Just be sure to pat them dry after thawing so that the buttermilk can easily coat and penetrate the flesh of the shrimp.Lastly, these shrimp are garnished with fresh chives but they can be topped with freshly chopped scallions if you prefer a stronger onion flavor. Regardless of how you garnish the Bang Bang Shrimp, be sure to serve them with additional Sriracha on the side for those who crave a little more spice!

Provided by Micah A Leal

Time 40m

Yield 6 servings (6 shrimp per serving)

Number Of Ingredients 10

½ cup mayonnaise
6 tablespoons sweet red chili sauce
¾ teaspoon Sriracha
1 ½ teaspoons kosher salt, divided (1/2 in sauce)
½ cup buttermilk
1 pound fresh medium/large shrimp (about 36), peeled and deveined
½ cup cornstarch
½ cup all-purpose flour
1 quart vegetable oil for frying
Chives for garnish

Steps:

  • In a deep fryer or Dutch oven fitted with a candy thermometer, heat oil to 350°F. Line a plate with several layers of paper towels and set next to the fryer.
  • In a large bowl, combine mayonnaise, chili sauce, Sriracha, and 1/2 tsp. salt. Set aside.
  • In a medium-sized bowl, pour buttermilk over shrimp. Toss to coat. In a shallow bowl, use a fork to combine cornstarch, flour, and remaining 1 tsp. salt. Working with 5 to 7 shrimp at a time, lift shrimp out of buttermilk, allowing the excess to drip off, and transfer the shrimp to the cornstarch-and-flour mixture. Turn the shrimp in the flour to coat. Use a slotted spoon to gently lower shrimp into hot oil. Fry for 5 minutes, flipping the shrimp once halfway through cooking. Remove shrimp to paper towel-lined plate. Repeat with remaining shrimp.
  • Once fried shrimp have cooled slightly, gently toss them in the prepared sauce. Lift them out of the sauce, allowing the excess to fall off, and transfer to a serving platter. Garnish with fresh chives and serve immediately.

SALT-AND-PEPPER SHRIMP



Salt-and-Pepper Shrimp image

Categories     Shellfish     Appetizer     Seafood     Shrimp     Cilantro     Bon Appétit

Number Of Ingredients 8

1 1/2 pound shell-on large shrimp
3 tablespoons cornstarch
1 teaspoon freshly ground black pepper
1 1/2 teaspoons kosher salt, divided
1 cup vegetable oil
1 teaspoon Sichuan peppercorns, ground
1 Fresno chile, thinly sliced, seeds removed if desired
1/2 cup fresh cilantro leaves with tender stems

Steps:

  • Using kitchen shears, cut along the backs of shrimp through shells and just deep enough to expose veins; remove veins. Pat shrimp dry. Whisk cornstarch, black pepper, and 3/4 teaspoons salt in a large bowl; add shrimp and toss to coat.
  • Heat oil in a large skillet over mediumhigh heat. Working in 2 batches, fry shrimp until golden, crisp, and cooked through, about 1 minute per side. Transfer to paper towels and let drain, then toss in a medium bowl with Sichuan peppercorns and remaining 3/4 teaspoons salt. Add chile and cilantro to bowl and toss to combine.

CORNSTARCH PUDDING



Cornstarch Pudding image

This if from the cornstarch box. It takes me back to the good ol' days of seventh grade homemaking class. Very easy and a nice treat.

Provided by Bertha C.

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons cornstarch
1/8 teaspoon salt
1/3 cup sugar
1/2 cup milk
1 1/2 cups milk
1 teaspoon vanilla

Steps:

  • Place cornstarch, salt, and sugar in mixing bowl, and mix well.
  • Add 1/2 cup milk, and stir until smooth.
  • Scald 1 1/2 cups milk in top of double boiler, and add cornstarch mixture slowly, stirring constantly.
  • Place over boiling water in bottom of double boiler, and cook slowly, stirring constantly until smooth and thickened.
  • Cover, and cook for 15 minutes longer, stirring occasionally.
  • Add vanilla and stir.
  • Pour into individual molds which have been rinsed in cold water.
  • Chill until firm.
  • Unmold and serve with maple syrup, cream, chocolate sauce, sliced peachs, or sliced apricots as desired.
  • Chocolate: Add 1 square unsweetened chocolate, melted, at the same time vanilla is added.
  • Coconut: Add 1/2 cup shredded coconut to scalded milk.

CORNSTARCH PUDDING



Cornstarch Pudding image

My Grandma made this for me when I was a little girl..And so did my mother..I make it for my kids and Grandkids too.

Provided by catherine smith

Categories     Puddings

Time 30m

Number Of Ingredients 5

1/2 tsp sugar
3 Tbsp cornstarch
1/4 tsp salt
2 c milk
1 1/2 tsp vanilla extract real

Steps:

  • 1. Mix it all in a saucepan except for the milk and vanilla.Put on the fire and slowly add the milk while stirring constantly until thick enough.Add vanilla.Serves four people.

CHOCOLATE CORNSTARCH PUDDING



Chocolate Cornstarch Pudding image

My mom's best chocolate pudding recipe made with cornstarch and cocoa.

Provided by Kelly Thompson

Categories     Desserts     Custards and Pudding Recipes     Chocolate Pudding Recipes

Time 40m

Yield 4

Number Of Ingredients 7

½ cup white sugar
3 tablespoons unsweetened cocoa powder
¼ cup cornstarch
⅛ teaspoon salt
2 ¾ cups milk
2 tablespoons butter, room temperature
1 teaspoon vanilla extract

Steps:

  • In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in butter and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 42.5 g, Cholesterol 28.7 mg, Fat 9.6 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 6.1 g, Sodium 184 mg, Sugar 33 g

CORNSTARCH CUSTARD PUDDING



Cornstarch Custard Pudding image

This is from my husband's home economics class from 1979. We love it. I especially love to eat it warm.

Provided by Janae

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

1/2 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
4 cups milk
2 eggs
1 teaspoon vanilla

Steps:

  • Mix sugar, cornstarch and salt in double boiler.
  • Gradually stir in milk, stir well.
  • Place the mixture over boiling water stirring constantly for 12 minutes, until it begins to thicken.
  • Cover and let cook for ten minutes.
  • Beat 2 eggs with an electric beater.
  • Stir 1/2 cup of the cooked mixture into the beaten eggs very gradually while continuing to beat mixture with electric mixture.
  • Repeat 3 times.
  • Stir well and cook for 2 more minutes.
  • Remove from heat.
  • When slightly cooled, stir gently, and add vanilla.

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