Prepare the Sauce: In a saucepan, combine the coconut cream, sweetened condensed milk, cornstarch, and water. Whisk over medium-low heat until smooth. Bring to a simmer and cook until thickened, then set aside.

Make the Batter: In a large bowl, whisk together the flour, corn starch, baking powder, baking soda, salt, and pepper. Gradually add water, whisking until the batter is smooth and free of lumps.

Fry the Shrimp: Heat vegetable oil in a frying pan over medium-high heat. Dip the shrimp in the batter and fry them in small batches for 1-2 minutes per side, until golden brown. Transfer to a paper towel-lined plate to drain excess oil.

Combine and Serve: Reheat the coconut sauce, then gently toss the fried shrimp in the sauce until evenly coated. Serve warm for the best texture and enjoy!