In a medium-sized bowl, combine prepared calamari, beer and baking soda. Stir to combine well, cover and refrigerate for at least 12 hours, and up to 24 hours.
Combine yogurt, mayonnaise and HURRICANE SRIRACHA SAUCE in a small bowl, cover and refrigerate until ready to serve.
Follow the directions on the back of the package of the JAPANESE TEMPURA BATTER MIX to prepare the batter in a large bowl.
Heat about 3 inches of vegetable oil in a large pot to 350°F. (Alternatively, use a deep fryer if you have one).
Drain the calamari and pat dry with a clean tea towel. Place the calamari in the bowl and stir to coat. Once the oil is hot, using tongs, transfer calamari pieces, one at a time, allowing excess batter to drip off, into the hot oil. Fry for about 2 minutes. (You will need to do this in batches). Remove from the oil with a slotted spoon and place on a large paper towel-lined plate and sprinkle with sea salt. Cover loosely with aluminum foil to keep warm.
Once all the calamari has been cooked, place them on a serving platter, sprinkle with the minced shallots and serve with lemon wedges and the HURRICANE SRIRACHA yogurt mix.
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