Instructions: In China there are many flours and types of starch such as waterchestnut powder taro starch and arrowroot which are used to bind and thicken sauces and to make batter. These exotic starches and flours are difflcult to obtain but I have found cornflour works just as well in my recipes. As part of a marinade it helps to coat the food properly and it gives dishes a velvety texture. It also protects food during deep frying by helping to seal in the juices and can be used as a binder for minced stufflngs. Cornflour is invariably blended with cold water until it forrns a smooth paste before it is used in sauces.

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