1. In a medium bowl, combine flour, arrowroot starch, and salt. Gradually whisk in cold water and egg to create a smooth tempura batter.

2. Pat dry raw shrimp with a paper towel and add to the batter, stir ensuring they are evenly coated.

3. Heat oil in a large skillet over medium-high heat. Cook shrimp in hot oil in batches (I had 2 batches), for about 2-3 minutes per side, until pink and lightly golden brown. Use tongs or a slotted spoon to remove shrimp from the skillet.


4. Transfer to a cutting board or a baking sheet lined with parchment paper to drain some of the oil.

5. In a separate sauce pan, whisk together coconut cream, milk, mayo, sugar, and salt for the creamy sauce. Bring to a simmer and cook over low heat for 3-4 minutes, to slightly thicken.

6. Move cooked shrimp to a serving platter, top with the sweet coconut sauce, lightly toss and garnish with some chopped green onions. For best results, eat immediately after cooking.