In a medium-sized mixing bowl, combine the flour, seltzer, salt, and pepper, stirring until the mixture is smooth and free of lumps. Next, add the egg yolk and mix until well blended.

In a deep skillet or fryer, pour enough oil to submerge the shrimp and heat it to 350°F (175°C).

Once the oil is hot, dip each peeled shrimp into the batter, fully coating it while allowing excess to drip off. Fry in small batches for about 2-3 minutes on each side until golden brown.

In a separate bowl, mix together the mayo, sriracha, sambal oelek, vinegar, honey, salt, and pepper until well combined and creamy. Adjust the spice level as desired.

Toss the crispy shrimp in the sauce until fully coated. Serve garnished with chopped chives and a squeeze of lemon juice.