Shrimp Tempura with Creamy Spicy Yuzu Sauce

Ingredients

• 1/2 cup mayonnaise
• 3 tablespoons gochujang
• 2 tablespoons yuzu juice
• 2 tablespoons chopped chives, plus more for garnish
• 1 pound medium shrimp , peeled, deveined, and cut in half crosswise
• 2 quarts peanut oil
• 1 cup unbleached all-purpose flour
• 1/2 cup rice flour
• 1 egg
• 1 1/2 cups ice cold seltzer water
• Kosher salt

Directions

1. Combine mayonnaise, gochujang, yuzu, and chives in medium bowl and whisk to combine. Lay shrimp on paper towel-lined baking sheet and blot to fully dry.
2. Heat peanut oil over high heat in a large, heavy dutch oven or wok to 390 degrees as read on an instant read or deep-frying thermometer, about 12 minutes. Lower heat to maintain temperature.
3. Whisk flour and rice flour together in a large bowl. Add eggs and soda water and, shaking bowl with one hand, rapidly whisk with other hand with a pair of chopsticks until the mixture just comes together. There should still be dry clumps of flour remaining. Line a second bowl with a triple layer of paper towels.
4. Working in two batches, submerge shrimp in batter and turn to coat. Pick up a handful of shrimp, allow excess batter to drip off, and carefully drop into hot oil one at a time. Repeat until first half of shrimp are all in the fryer. Fry, agitating constantly with chopsticks or wire mesh spider until tempura is a pale golden brown and very crisp, about 2 minutes. Transfer the fried shrimp to the paper-towel lined bowl, season with salt, and toss to drain excess oil. Transfer to a wire rack set in a rimmed baking sheet in a 200 degrees F oven to keep warm. Allow oil to reheat to 390 degrees F and repeat with remaining shrimp.
5. Transfer drained shrimp to bowl with sauce and toss to coat. Serve immediately, sprinkled with extra chives.