In a medium bowl, combine shrimp with egg white, water (or rice wine), and kosher salt. Marinate for 10 minutes to 4 hours.

In a small bowl, whisk together coconut milk, sugar, mayonnaise, white vinegar, cornstarch, and a pinch of salt until smooth.

Heat neutral oil in a skillet and sauté ginger for 45 seconds. Add coconut sauce and simmer until thickened.

Mix cornstarch and baking powder in a large bowl. Coat the shrimp with this mix and transfer to a baking sheet.

Heat oil in a deep frying pan or pot to 350°F. Fry shrimp in batches for 1 to 2 minutes on each side until golden brown.

Reheat coconut sauce and toss hot shrimp in it. Serve immediately with rice or noodle salad.