Shrimp tempura with creamy spicy sauce

Mix mayo, a little sweet chili sauce, sriracha and a little lime for the creamy spicy sauce.

Peel the defrosted shrimp, leaving the tail as a handle; remove the vein, and make a couple of small cuts along the belly to straighten them.

Add cold sparkling water to the tempura batter mix until dippable but fairly thin, not pancake batter.

Heat the oil to 350. Dip each shrimp in the batter up to the tail, shake off the excess and lay gently into the oil; fry a few minutes until golden, flipping if wanted.

Drain on a rack and salt right away so the oil pulls in the salt; serve with the sauce.