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1
Adjust oven rack to center position and preheat oven to 200u00b0F. Whisk together mayonnaise, curry paste, and lime juice in a small bowl until homogenous. Set aside. Heat oil in a large wok, Dutch oven, or deep fryer to 325u00b0F and adjust flame to maintain temperature.
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2
Combine mushrooms and onions in a large bowl and break apart with your fingers, tossing until thoroughly combined. Add flour, cornstarch, baking powder, paprika, cayenne, 1/2 teaspoon salt, and sesame seeds to bowl and toss until thoroughly combined.
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3
Whisk together egg and vodka. Add to bowl with mushrooms and work with your fingers until it comes together into a thick better. The batter should flow slightly, but still be quite sticky. Depending on how moist your onions are, you may need to add up to 2 tablespoons more water.
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4
Using fingertips, pick up onion and mushroom mixture 2- to 3-tablespoons at a time and gently lower into hot oil. Do not crowd pan. You should be able to fit about half of mushroom mixture at a time. Fry, flipping and turning occasionally until deep golden brown and crisp all over, 4 to 6 minutes total. Transfer to a paper towel-lined baking sheet and season immediately with kosher salt. Keep warm in oven while you fry second batch in the same manner.
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5
Transfer to a serving plate, sprinkle with chives, and serve immediately with curry mayo.
