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