Shellfish Tempura with Maple Piri-Piri Mayonnaise

Ingredients

• 8 cups water
• 1 tbsp salt
• 1 lb mix of large prawns and crab claws
• 1 cup all-purpose flour
• 1/3 cup cornstarch
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tbsp pepper
• 1 1/2 tsp maple vinegar (or white vinegar)
• 1 1/3 cup sparkling water
• 12 cups canola oil
• 2 egg yolks
• 2 tbsp Dijon mustard
• 2 tbsp Portuguese chili paste (or sambal oelek)
• 1 1/2 tbsp maple syrup (preferably dark syrup for its robust flavour)
• 1/2 tsp salt
• 2 tsp maple vinegar (or sherry vinegar)
• 2 cups canola oil