1. Make the Spicy Mayonnaise

• In a small bowl, combine the mayonnaise and chili garlic paste. Mix thoroughly until smooth. Set aside for later use as the coating for the shrimp.

2. Prepare the Tempura Batter

• In a medium mixing bowl, combine 1 cup (200g) of tempura flour with 1 1/4 cups (300ml) cold water.
• Stir gently until the batter reaches a thick, smooth consistency, similar to heavy cream. Avoid overmixing, as a few small lumps are fine.

3. Dust and Batter the Shrimp

• Lightly coat the shrimp pieces in the dry tempura flour, shaking off any excess. This helps the batter stick better to the shrimp.
• Dip the dusted shrimp pieces into the prepared tempura batter, ensuring each piece is evenly coated.

4. Heat the Oil and Fry the Shrimp

• In a deep fryer or heavy-bottomed pot, heat the vegetable oil to 350°F (180°C).
• Carefully place a few battered shrimp pieces into the hot oil, frying in batches. Fry each batch for 1-2 minutes, or until the shrimp are golden and crispy.
• Remove the shrimp from the oil and drain on paper towels to remove excess oil.

5. Coat the Shrimp with Spicy Mayonnaise

• In a large mixing bowl, toss the fried shrimp with 2-3 tbsp of the spicy mayonnaise, ensuring all shrimp are evenly coated.

6. Serve and Garnish

• Transfer the coated shrimp to a serving platter and garnish with chopped chives or green onions if desired.