Shellfish Tempura with Maple Piri-Piri Mayonnaise

Ingredients

• 2 L (8 cups) water
• 20 g (1 tbsp) salt
• 454 g (1 lb) mix of large prawns and crab claws
• 140 g (1 cup) all-purpose flour
• 40 g (1/3 cup) cornstarch
• 10 g (2 tsp) baking powder
• 10 g (2 tsp) baking soda
• 5 g (1 tbsp) pepper
• 7 ml (1 1/2 tsp) maple vinegar (or white vinegar)
• 330 ml (1 1/3 cup) sparkling water
• 3 L (12 cups) canola oil
• 2 egg yolks
• 35 g (2 tbsp) Dijon mustard
• 30 g (2 tbsp) Portuguese chili paste (or sambal oelek)
• 22 ml (1 1/2 tbsp) maple syrup (preferably dark syrup for its robust flavour)
• 3 g (1/2 tsp) salt
• 10 ml (2 tsp) maple vinegar (or sherry vinegar)
• 500 ml (2 cups) canola oil