1-First Step: Marinate the ShrimpStart by preparing your shrimp. Take 1 pound of peeled and deveined shrimp and place them in a bowl. Add 1 large egg white, 2 tablespoons of water or Chinese rice wine, and 1 teaspoon of salt. Mix everything gently to combine. Let this mixture sit for at least 10 minutes, but if you have time, marinating it for up to 4 hours will deepen the flavor. This step helps tenderize the shrimp and gives the breading something to hold onto.

2-Second Step: Whisk the Coconut SauceWhile the shrimp is marinating, you can get the sauce ready. In a small bowl, whisk together 3/4 cup of full-fat coconut milk, 1/4 cup of granulated sugar, 1 tablespoon of mayonnaise, 1 teaspoon of white vinegar, 1 1/2 teaspoons of cornstarch, and 1/4 teaspoon of salt. Add 2 tablespoons of water to thin it out slightly. Whisk until the sugar and cornstarch are fully dissolved and the mixture is smooth.

3-Third Step: Cook the Aromatics and SauceHeat 1 teaspoon of neutral oil in a skillet over medium heat. Toss in 1 teaspoon of fresh grated or minced ginger and sauté it for about 45 seconds. You want it fragrant but not brown. Pour the sauce mixture you just whisked into the pan with the ginger. Heat it until it starts to bubble and thicken up. Once it bubbles, remove it from the heat and set it aside. It will thicken more as it cools slightly.

4-Fourth Step: Prepare the Breading StationIn a separate bowl, mix 1 cup of cornstarch with 1 teaspoon of baking powder. This is your breading mixture. Now, take your marinated shrimp and add about 1/4 cup of this cornstarch mixture directly into the bowl with the shrimp. Toss them well. This light coating helps the final breading stick better. Then, take each shrimp individually and roll it in the remaining dry breading mixture, pressing gently to ensure a good coat. Place the breaded shrimp on a baking sheet or plate.

5-Fifth Step: Fry to Golden PerfectionPour about 1 inch of neutral-flavored oil into a deep pan or pot and heat it to 350 degrees Fahrenheit. It is crucial to maintain this temperature for the best results. Once the oil is hot, fry the shrimp in batches. Do not overcrowd the pan, or the oil temperature will drop and the shrimp will be soggy. Cook them for 1 to 2 minutes until they are golden brown and crispy. Use a slotted spoon to remove them and drain on a wire rack.

6-Final Step: Toss and ServeReheat your coconut sauce over medium heat. Once it is bubbling again, add the cooked, crispy shrimp directly into the pan. Gently toss them to coat every piece in that sweet, creamy sauce. Serve immediately while the shrimp is still hot and the coating is crunchy.