Step 1

Combine shrimp, egg white, water, and salt in a medium bowl and mix well. Marinate for 10 minutes and up to 4 hours. Meanwhile, prepare the sauce.

Step 2

In a small bowl, combine coconut milk, sugar, mayonnaise, vinegar, cornstarch, salt, and two tablespoons of water.

Step 3

Heat one teaspoon of oil in a skillet over medium heat. Add ginger and saute for 45 seconds. Add the sauce mixture and heat it until it bubbles. Set aside.

Step 4

Combine cornstarch and baking powder in a large bowl. Add 1/4 cup of the cornstarch mixture to the shrimp marinade, and mix well. Then, individually coat each shrimp piece in the cornstarch mixture and transfer to a baking sheet.

Step 5

Heat about 1 inch of oil 350℉. Fry the breaded shrimp in batches until golden brown, about 1-2 minutes. Transfer to a wire rack to drain excess oil.

Step 6

Reheat the coconut sauce over medium heat. Add the shrimp and toss until all the pieces are coated. Serve immediately and enjoy!