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, or cornstarch
• 1 egg
• 1 1/2 cups ice cold seltzer water
• Kosher salt

Directions

1. In a medium-size bowl, whisk together the mayonnaise, gochujang, yuzu, and chives until evenly combined. Spread the shrimp on a baking sheet covered with paper towels, then blot until the surfaces are completely dry.
2. Pour the peanut oil into a large heavy Dutch oven or wok and set it over high heat. Heat it until an instant-read or deep-fry thermometer reads 390 degrees, about 12 minutes, then turn the heat down enough to hold that temperature steady.
3. In a large bowl, whisk the flour with the rice flour. Add the egg and soda water, and while you shake the bowl with one hand, whisk quickly with chopsticks in the other just until the batter barely comes together. Leave the dry floury clumps alone; they belong there. Set up another bowl with a triple layer of paper towels.
4. Cook the shrimp in 2 batches. Dip the shrimp into the batter and turn them so they are coated, then lift out a handful, let the extra batter fall away, and ease the pieces into the hot oil individually. Continue until the first half of the shrimp is in the oil. Fry, moving the shrimp constantly with chopsticks or a wire mesh spider, until the coating is pale gold and very crisp, about 2 minutes. Move the fried shrimp to the paper towel-lined bowl, add salt, and toss so excess oil drains off. Transfer them to a wire rack placed in a rimmed baking sheet, then keep them warm in a 200 degrees F oven. Let the oil come back to 390 degrees F, then cook the remaining shrimp the same way.
5. Add the drained shrimp to the bowl of sauce and toss until coated. Serve immediately with more chives scattered over the top.