Prepare the Sauce
In a bowl, whisk together the veganaise, rice vinegar, chili bean paste, Sriracha, and honey. Set aside.

Coat the Shrimp
Place the whisked egg in a small bowl and the flour in a separate medium-sized bowl. Dip each shrimp into the egg, letting any excess drip off, then coat in the flour. Shake off excess flour and set aside.

Fry the Shrimp
In a medium-sized frying pan, heat about 1/2 inch of grapeseed oil over medium-high heat. Carefully add the shrimp and cook for 2–3 minutes on one side. Flip and cook for another 2 minutes until golden and crispy.

Drain and Toss
Remove the shrimp from the pan and place on a wire rack over a baking sheet to drain excess oil. Once all the shrimp are fried, transfer to a serving dish and toss with yuzu juice.

Finish and Serve
Add the creamy sauce to the shrimp and mix until well coated. Garnish with chopped chives and enjoy!