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

In a small bowl, whisk together coconut milk, sugar, mayonnaise, white vinegar, and cornstarch. Sauté ginger in a skillet until fragrant, then add the sauce mixture, cooking until thickened.

In a shallow dish, combine cornstarch and baking powder. Add to shrimp marinade. Dredge shrimp in this mixture and lay on a baking sheet.

Heat oil in a deep skillet. Fry shrimp in small batches for 1-2 minutes or until golden brown. Remove and drain on a wire rack.

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