Shrimp Tempura with Creamy Spicy Yuzu Sauce

Ingredients

• 2 tablespoons chives plus more for garnish chopped
• 1  eggs 
• 3 tablespoons korean honey citron tea paste (see note)
• 4 servings kosher salt 
• 0.5 cup mayonnaise 
• 2 quarts vegetable oil; peanut oil preferred 
• 0.5 cup cornstarch (or cornstarch)
• 1.5 cups seltzer water ice cold
• 1 pound shrimp deveined peeled cut in half crosswise (26 to 30 count)
• 1 cup flour all-purpose
• 2 tablespoons yuzu juice drink (see note)

Equipment

• bowl
• baking sheet
• paper towels
• oven
• whisk
• wire rack
• kitchen thermometer
• wok
• dutch oven
• chopsticks

Directions

1. Combine mayonnaise, gochujang, yuzu, and chives in medium bowl and whisk to combine.
2. Lay shrimp on paper towel-lined baking sheet and blot to fully dry.
3. 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.
4. Whisk flour and rice flour together in a large bowl.
5. 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.
6. 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.
7. Transfer the fried shrimp to the paper-towel lined bowl, season with salt, and toss to drain excess oil.
8. Transfer to a wire rack set in a rimmed baking sheet in a 200°F oven to keep warm. Allow oil to reheat to 390°F and repeat with remaining shrimp.
9. Transfer drained shrimp to bowl with sauce and toss to coat.
10. Serve immediately, sprinkled with extra chives.