Hello everyone,

I got this idea from another LC site.
Use Waterchestnut flour as breading for deep fried food

Waterchestnut flour is a chinese cooking ingredient. Chinese people usually mix it with rice flour to make dim sums like steamed puddings.

When I went to the store to get waterchestnut flour, I asked the old lady owner if I can use it as a breading. She told me no, that nobody uses it that way. I bought a box home anyway (that was actually 2 months ago!).

Yesterday I finally tried it & it was BRILLIANT
I dipped the porkchops into beaten egg, then into a coating of waterchestnut flour. I then deep fried the coated porkchops.

Oh my god, they were really really really crunchy

U can get waterchestnut flour in any chinese grocery stores or supermarkets. It comes in a yellow box (I believe there's only one brand). It's written PURE WATER CHESTNUT FLOUR on the box.

A cup of waterchestnut flour has only 16g of ECC carbs (after fibre)

BTW, it's waterchestnut flour, not waterchestnut starch (a high carb thingy)

Have a great LC day!

Bebe

Thank you!!!!


Ok here's more...
I've tried almonds, porkrinds and parmasian cheese.
This Chestnut flour is so much better because All you taste for the breading is the buttery flavor not the strong flavors of the others that I used.

so once again... Thank you!!!
Oh I mixed alittle parm cheese into the flour for parmasian chicken. MMMMMmmm.!!

http://www.lowcarbluxury.com/reviews-breads.html

About halfway down the page (it's the 15th product), u can see a picture of waterchestnut flour

Bebe

Thanks for the link Bebe It's best to check .. chestnut flour is NOT the same thing as WATER chestnut flour. Regular chestnuts are much starchier and higher in carbs than water chestnuts.

regular chestnuts = 22g carbs/ 2g fiber per oz

water chestnuts = 4g carbs/ 1g fiber per oz

My health food store had chestnut flour, but I'll have to try a Chinese market for the other.

Doreen

Hi Disneybebe,

just wanted to know if waterchestnut flour is vey light ? cos I found a site www.specialfoods.com that gives a breakdown of

82% ECC
6.7% protein
1% fat
5% water

so if your cup is 16g carbs then it must be very light stuff eg: 20g

Am I right ??


Rob

Hi Rob,

Help, can't read your link.......

I'm not sure what u meant, sorry. Waterchestnuts are heavy when they're raw & fresh, because of the water. Waterchestnut flour is dry, so it's much much much lighter. Your breakdown, is it for fresh waterchestnuts or flour?

Next time when I make something w/ waterchestnut flour. I'll weigh it & post the result here.

Happy LCing

Bebe

Hi disneybebe ,

it was waterchestnut flour and link was


www.specialfoods.com



Rob

Hi Rob,

I checked out your link

Will weigh a cup of waterchestnut flour & post result here tomorrow (for u, mate ).

Have u checked out my link (above). It says 1/2 cup of waterchestnut flour = 8g of carbs, after fibre

BTW, u're in England, right? U're up early

Bebe

Yes mate

I am in sunny England ! LOL

arent we 8 hours behind HK ?

Look forward to your measurement


Rob

Rob,

A cup of pure waterchestnut flour weighs 150g.

Bebe

PS. HK is 7 hrs ahead of England (during summer). I used to live in England, too

Hi disneybebe and Rob,

This probably won't help in England or Hong Kong, but I've located an inexpensive source of water chestnut flour at : sugarfreekitchen.com at $2.52US per pound, and they happened to be offering half price shipping through May 27th. .

Came home wiff the wrong box yesterday ...was chestnut starch...good job i reread the posts here.
So back i went to china town....3 stores insisted the chestnut starch was the same as chestnut flour, but I knew what the box looked like...thx so much for the great link ..btw
I thought I was going to have to order from the internet and have to wait....Gawd knows how many weeks to ship.
So last shop...they say...no Chestnut flour....I am browsing the shelves and Eureka...there it is the beloved gold box that says Pure WaterChestnut Flour !
I can't tell You how happy I was....getting these ingredients has been like the thrill of the hunt for me...
Came home had fillet of sole (purchased from Lapointes) and dipped in just egg white...then coated in the flour and then into hot olive oil (the only oil I had) any suggestions for different oils welcomed.
Came out wonderfull....light crispy crunch.
I also coated chicken wings I had marinated...they look numms...but I've had my last bite today..so have to wait for tomorrow ..they loook good tho.

Waydown- I'm glad that u enjoyed the waterchestnut flour coated sole. Coated food can be very addictive, all that crunch......

Bebe

How about butter or ghee?



Doreen

since i've seen on the thread that water chestnut flour works really well as a coating for things when fried, would it also work as a thickener for things like stews, sauces etc?

Deb