On Jan 15, 11:51*am, Dave Smith > wrote:
> 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,

Sounds great, and we love that too.
I am contemplating grilling the shrimp first, it may give it a more
shrimpy flavor. And you may be correct about the cooked shrimp. There
are no bits of 'stuff' in the sauce, completely white & thick.
I'll be trying that sauce for sure. Thanks.