Nan wrote:
> We love the coconut shrimp we get at the Asian Buffets. It is a white
> creamy sauce, slightly translucent(like it was thickened with corn
> starch instead of flour), and quite sweet. I'm pretty sure I can come
> up with the sauce, but how are they cooking the shrimp that go in it?
> In the sauce? It doesn't seem like it, as there is no shrimp color in
> it.
> Does anyone have any good ideas?? Thanks for your help.
> Nan in DE

They could be throwing cooked shrimp into the sauce to heat it up.

The best coconut shrimp dish that I ever had was in a local restaurant.
The shrimp was breaded with a coconut mixture and fried. The sauce was
mad with balsamic vinegar, marmalade and mustard (powder). It was delicious,