I'm looking for a Chinese recipe called Coconut sauce, anyone have that?

Only want the Chinese version, please. Thank you.I'm looking for a Chinese recipe called Coconut sauce, anyone have that?
Hmm no, but it sounds good. I will keep looking on here to see what it is.I'm looking for a Chinese recipe called Coconut sauce, anyone have that?
I found one w/shrimp, hope that's ok :)



Braised Shrimp in Ginger Coconut Sauce



2 tablespoons peeled and grated fresh ginger

4 cloves garlic, crushed

1 tablespoon ground turmeric

1 small red chili pepper, seeded and chopped

2 tablespoons white vinegar

2 tablespoons peanut oil

2 onions, chopped

1 pound jumbo shrimp, peeled and deveined, tails intact

2 tomatoes, chopped

3/4 cup coconut milk

2 teaspoons cracked black pepper

2 tablespoons chopped fresh cilantro

1/4 cup small whole cilantro



Place ginger, garlic, turmeric, chili pepper, and vinegar in food processor or blender. Process to form paste. In wok over medium high heat, warm peanut oil. Add onions and spice paste and stir fry until onions soften, 2 to 3 minutes. Add shrimp and stir fry until shrimp change color, 3 to 4 minutes. Stir in tomatoes and cook until soft, about 2 minutes. Add coconut milk, reduce heat to low, cover, and simmer until sauce thickens slightly and shrimp are tender, 6 to 8 minutes. Stir in pepper and chopped cilantro. Serve hot, garnished with cilantro leaves. Serves 4.I'm looking for a Chinese recipe called Coconut sauce, anyone have that?
Foodtv.com Emeril live episode

"Sticky Rice with Coconut Sauce: Kha Niao Man " on the Food Network Web site:



http://www.foodnetwork.com/food/recipes/鈥?/a>
Butterflied Coconut Shrimp



l pound large raw shrimp

Oil for frying

1/4 c all-purpose flour

1/2 tsp salt

1/2 tsp dry mustard

1 egg

2 tbs cream or milk

3/4 c flaked coconut

1/3 c packaged bread crumbs

Chinese Mustard Sauce



Shell and devein shrimp, leaving tails on. Slit shrimp along curved side, cutting almost through. Place on paper toweling.

Pour oil in saucepan to a depth of 2 inches. Heat to 350 on deep-fat frying thermometer.

Combine flour, salt and dry mustard in a small bowl; beat egg and cream.

In another small bowl. In a third bowl, combine coconut and bread crumbs.

Dip shrimp in flour mixture, then in egg-cream mixture, the in coconut crumb mixture, coating well.

When oil is hot, fry shrimp, a few at a time, turning once, for 2 minutes or until golden. Drain on paper toweling. Keep warm in oven. Serve with Chinese Mustard Sauce and/or bottled duck sauce.

Chinese Mustard Sauce

Mix 1/3 cup dry mustard with 1 tbsp honey, 2 tsp vinegar and 1/4 cup cold water until well blended. Keep refrigerated.

goodluck ^_^