Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 2 hours. Drain and steam the rice for about 20 minutes until fully cooked. In a saucepan, combine coconut milk and sugar over medium heat until the sugar dissolves. Add the cooked sticky rice and stir to combine. Set aside.

Prepare Coconut Shrimp

In a bowl, season the shrimp with salt and pepper. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with coconut flakes. Dip each shrimp first in flour, then in egg, and finally coat with coconut flakes.

Fry Shrimp

In a large pan, heat coconut oil over medium heat. Once hot, carefully add the breaded shrimp in batches, frying for about 2-3 minutes per side until golden brown and crispy. Remove and drain on paper towels.

Prepare Ginger Creme Anglaise

In a saucepan, combine coconut milk, minced ginger, and vanilla extract over low heat. Whisk until warm and well combined. Remove from heat and let steep for 10 minutes. Strain and serve warm.

Serve

Plate the coconut shrimp alongside the mango sticky rice. Drizzle with ginger creme anglaise and garnish with crunchy chili oil.