Masaharu Morimoto's Shrimp Tempura With Miso Mayonnaise

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Vegetable oil, for frying

1/2 cup mayonnaise

2 tablespoons fresh lemon juice

2 tablespoons white miso

1 tablespoon Cointreau or other orange liqueur

1 teaspoon Asian chili paste

1 teaspoon finely grated orange zest

1 cup all-purpose flour

1 teaspoon salt

1 cup cold sparkling water

1/2 cup ice water

1 large egg, lightly beaten

1 1/2 pounds shelled and deveined medium shrimp

Cornstarch, for dredging

2 tablespoons chopped chives

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