For the Maply Sriracha Dip: Combine both ingredients and reserve until curds are fried.

For the Tempura Batter: Combine flour and corn starch into a stainless steel bowl, add the water and mix with your fingers until it resembles a lumpy batter, reserve for next step.

For the Cheese Curds: Toss cheese curds in flour to coat individual curds. Shake off excess and transfer your dusted curds to the bowl with the tempura batter. Pull, curds out of batter and drop into a fryer basket (when dropping curds throw them away from you in the oil). Use a pair of tongs to agitate and keep the curds from clumping. Cook until golden brown, drain and cool in a paper towel lined bowl. Transfer to your serving dish with the maple sriracha dip on the side, and soak up the accolades.