In a mixing bowl, combine the shrimp, egg white, water (or rice wine), and salt. Marinate for at least 10 minutes.

In a separate bowl, whisk together coconut milk, sugar, mayonnaise, vinegar, cornstarch, and a pinch of salt. Heat oil in a skillet and sauté ginger until fragrant. Pour in the coconut mixture and stir until bubbly and thickened, about 5-7 minutes.

Mix the cornstarch and baking powder in a bowl. Drain excess marinade from the shrimp and toss them in the cornstarch mixture until coated. Set aside.

Heat oil in a frying pan to 350℉. Fry the shrimp in batches for 1-2 minutes until golden brown. Use a slotted spoon to transfer to a wire rack to drain excess oil.

Reheat the coconut sauce and toss the fried shrimp until coated. Serve immediately, preferably with jasmine rice or salad.