Begin by placing the peeled and deveined shrimp in a bowl. Add the egg white, a splash of water or rice wine, and sprinkle in coarse kosher salt. Mix gently to coat the shrimp, then cover with plastic wrap and marinate for at least 10 minutes, ideally up to 4 hours.

In a mixing bowl, combine coconut milk, sugar, mayonnaise, white vinegar, cornstarch, and a pinch of salt. In a skillet, heat oil, sauté ginger for 45 seconds, then pour in the sauce mixture and stir until thickened. Set aside.

Whisk cornstarch and baking powder in a large bowl. Mix about ¼ cup into the shrimp marinade, then coat each shrimp in the mixture. Place on a baking sheet.

Heat a deep skillet with about an inch of oil to 350℉. Fry the shrimp in small batches for 1-2 minutes until golden brown, then drain on a rack or paper towels.

Reheat the sauce in the skillet, add the fried shrimp, and toss gently to coat. Serve immediately.