Prepare the Breading

1. In a small bowl, whisk together the eggs and water. Set aside.
2. Place ⅓ cup of cornstarch in a shallow bowl for dusting the shrimp.
3. In a separate bowl, combine the remaining ⅓ cup of cornstarch, coconut flakes, sugar, salt, garlic powder, and flour. Mix well to create the breading mixture.

Bread the Shrimp

1. Dust each shrimp lightly with cornstarch, ensuring an even coat.
2. Dip the shrimp into the egg wash, letting any excess drip off.
3. Coat the shrimp generously in the coconut breading mixture, pressing it firmly onto the shrimp for better adhesion.

Fry the Shrimp

1. Heat oil in a deep fryer or large pot to approximately 350°F (175°C).
2. Carefully add the breaded shrimp to the hot oil, working in batches to avoid overcrowding.
3. Fry the shrimp until golden brown and cooked through. The shrimp will float to the top when done.
4. Remove the shrimp with a slotted spoon and drain on a plate lined with paper towels.

Make the Sweet Chili Orange Marmalade Sauce

1. Combine the sweet chili sauce, orange marmalade, and sliced ginger in a food processor or blender.
2. Process until smooth and well-blended.
3. Transfer to a serving dish and serve alongside the shrimp as a dipping sauce.