Masaharu Morimoto's Shrimp Tempura with Miso Mayonnaise

• FAST

Ingredients

1. Vegetable oil, for frying
2. 1/2 cup mayonnaise
3. 2 tablespoons fresh lemon juice
4. 2 tablespoons white miso
5. 1 tablespoon Cointreau or other orange liqueur
6. 1 teaspoon Asian chili paste
7. 1 teaspoon finely grated orange zest
8. 1 cup all-purpose flour
9. 1 teaspoon salt
10. 1 cup cold sparkling water
11. 1/2 cup ice water
12. 1 large egg, lightly beaten
13. 1 1/2 pounds shelled and deveined medium shrimp
14. Cornstarch, for dredging
15. 2 tablespoons chopped chives

1. In a medium saucepan, heat 1 inch of vegetable oil to 350°. Cover a baking sheet with a large wire rack and set it near the stove.
2. In a small bowl, whisk together the mayonnaise, lemon juice, miso, Cointreau, chili paste and orange zest.
3. In a medium bowl, stir together the flour and salt. Add the sparkling water, ice water and egg and stir with a fork just until blended; the batter can be a little lumpy.
4. Working close to the hot oil, dredge 8 shrimp in cornstarch, shaking off any excess. Holding a shrimp in each hand, swirl them quickly through the batter and drop them into the oil. Repeat with the remaining dredged shrimp. Fry the shrimp until golden brown, about 1 1/2 minutes. Using a slotted spoon, transfer the shrimp to the rack to drain. Repeat with the remaining shrimp.
5. Arrange the shrimp on a platter, sprinkle with the chives and serve immediately with the miso mayonnaise.