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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.
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2
Heat peanut oil over high heat in a large, heavy dutch oven or wok to 390 degrees as read on an
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3
or deep-frying thermometer, about 12 minutes. Lower heat to maintain temperature.
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4
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.
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5
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 200u00b0F oven to keep warm. Allow oil to reheat to 390u00b0F and repeat with remaining shrimp.
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6
Transfer drained shrimp to bowl with sauce and toss to coat. Serve immediately, sprinkled with extra chives.
