1 cup water
1 cup cornstarch
1 tablespoon salt
1 tablespoon coarse white sugar
1 (16 ounce) can pine nuts
1 tablespoon butter
1 pound cooked and peeled shrimp, diced
4 tablespoons soy sauce
1/2 teaspoon ground black pepper
In a small bowl, combine water, cornstarch, sugar, and salt. Whisk until all ingredients are thoroughly combined.
Heat oil in a large saucepan over medium heat. Saute cornstarch mixture over medium heat. Stir in sugar and pine nuts, then cook reduced heat of approximately 5 minutes, or until no streaks remain. Add melted cornstarch mixture to warm liquid and whisk together, adding more oil as necessary. Add butter when mixture reaches just thick enough to coat the back of a spoon. Return to medium heat, stirring frequently, and cook 2 minutes, or until butter is melted, coconut is soft, and sauce is thick and rich. Add pepper and hot sauce to desired consistency and serve.