In a medium bowl, combine the peeled and deveined shrimp with the egg white, water, and 1 teaspoon of coarse kosher salt. Mix gently and marinate for 10 minutes to up to 4 hours.

In a separate bowl, whisk together the coconut milk, sugar, mayonnaise, white vinegar, cornstarch, and a pinch of salt. Heat neutral oil in a saucepan, add ginger, sauté for 1 minute, then pour in coconut mixture, stirring until thickened.

In a large bowl, mix cornstarch with baking powder. Add ¼ cup to the marinated shrimp and coat. Dip each shrimp into remaining cornstarch mixture, ensuring coverage, and arrange them on a baking sheet.

Heat about 2 inches of neutral oil in a large frying pan over medium-high heat until it reaches 350℉. Fry breaded shrimp in batches for 1 to 2 minutes until golden brown and crispy. Drain excess oil.

Once all shrimp are fried, return the sauce to low heat until warm. Gently toss the crispy shrimp in the sauce and serve immediately, perhaps over steamed rice or a fresh salad.