Marinate the shrimp: Mix the shrimp with the salt and baking soda. Marinate in the fridge while preparing other ingredients.

To make the sauce: Combine 1/4 cup of water, sugar, garlic cloves, ginger and chilis in a small saucepan. Cook over medium heat until brought to a boil, stirring to dissolve the sugar. Add the lime juice and fish sauce. Mix the cornstarch with 1 tablespoon of water to create a slurry, and add to the sauce pot. Stir immediately to thicken the sauce. Once thickened, transfer the sauce to a small bowl.

To coat the shrimp: Dry the shrimp thoroughly with paper towels. Toss the desiccated coconut with the panko in a large bowl. Beat the eggs and 4 tablespoons of cornstarch in a separate bowl. Dip the shrimp in the beaten egg mixture and coat evenly. Toss in the coconut breadcrumb mix. Repeat this process again, to double dredge. This creates a thick, even coating that crisps better when fried. Repeat with the remaining shrimp.

Cook the shrimp: Heat the oil in a medium-sized pan over medium-high heat until hot. Turn to medium heat. Fry the shrimp in batches without overlapping, ensuring the pan isn’t overloaded. Try to maintain a medium oil temperature, since coconut oil will start seeping out of the coating and bubbling. A high oil temperature can also burn the coating easily, due to the sugar content in the coconut coating. Fry the shrimp for approximately 1 and a half minutes per side, until just turning golden. Then place the shrimp on a tray lined with paper towels.

To serve: Serve the shrimp hot with the dipping sauce as an appetizer.