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1. Combine panko, coconut, and macadamia nuts in a medium bowl, blending well.
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Line a baking sheet with waxed paper to hold breaded shrimp.
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2. Using end of tail as a handle, swish a shrimp in coconut milk until coated, letting excess drip off. Dredge in cornstarch to dust.
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3. Swish in egg white, then drop in breading bowl. Heap crumbs over shrimp and press down lightly to adhere. Place on waxed paper- lined baking sheet. Repeat with remainder of shrimp, replacing lumpy cornstarch with fresh, halfway through.
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4. Place baking sheet in refrigerator for 20 minutes while you clean up the assembly line and prepare the dipping sauce and side dishes.
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5. Place side dishes on bottom shelf of oven, and baking sheet lined with paper towels on the top shelf, to hold first batches of cooked shrimp. Set oven at 200 degrees. Place a pile of paper towels on the counter to drain shrimp as you remove them from fry pot.
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6. Heat oil in wok or deep pot over high heat until very hot, but not smoking, (a few crumbs dropped into oil should sizzle strongly when it is up to temperature). Lay no more than 6 shrimp at a time into the hot oil. Fry for 60 to 90 seconds until crumbs are a light golden brown and tail shells are red.
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7. Remove cooked shrimp from oil with slotted spoon and drain on paper towels. Transfer shrimp to baking sheet in oven, then continue with next 6 shrimp. Repeat until all are cooked.
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8. Serve with dipping sauce, Japanese-style stir- fried vegetables, and A Taste of Thai Coconut Ginger Rice, prepared according to package directions.
