Spicy Shrimp and Scallop Tempura with Cucumber Salad

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Tempura: 

Canola oil, for frying

1 cup all-purpose flour

1/4 cup cornstarch

1 tablespoon sesame seeds

1/2 teaspoon kosher salt

1/2 teaspoon sugar

1/2 teaspoon baking powder

1 cup cold water

1/2 cup sake

1 tablespoon chile sauce (recommended: Sriracha)

1/4 teaspoon fish sauce

4 large shrimp, peeled, and deveined

2 large scallops, cleaned

Cucumber Salad:

1 (1/4-inch) piece fresh ginger, peeled and finely grated

1/2 teaspoon sugar

1/8 teaspoon chile flakes

1 tablespoon rice vinegar

1/4 teaspoon fish sauce

1 cucumber, julienned