Shrimp Tempura with Creamy Spicy Sauce

INGREDIENTS

egg yolk

1/2 tsp

sea salt and a couple grinds of fresh white pepper

1 tsp

rice vinegar

100 milliliters

grapeseed oil (or other very mildly flavored oil)

2 tsp

chili garlic sauce (Tobanjan), we use Sambal

egg yolk

200 milliliters

iced water

100 g

all purpose flour

1 1/2 lb

rock shrimp, or peeled and deveined "large" shrimp cut into thirds

tempura batter

Splash of Yuzu juice (or lemon juice)

Chives

Vegetable oil for deep frying (we use corn oil)