Unshell shrimps but leave tail intact. Devein. Make crosswise slit on inner side of shrimps, so it would not curl when cooked. Season with salt and calamansi juice. Set aside.

Batter:

1 egg
1/2 cup water
1 1/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vetsin

Beat egg. Add water and beat again. Add dry ingredients. Mix well until smooth.

Dip shrimps in batter. Drop one-by-one in deep hot oil. Fry until golden brown.

Sauce for Tempura:

1 cup fish or shrimps broth
1/2 cup soy sauce
1/4 cup rice wine
2 tsp. sugar
4 cloves minced garlic
1/2 cup grated radish (labanos)

Mix all ingredients, cook for 5 minutes. Cool before serving. Suggested vegetables to go with shrimps tempura:

eggplants (thick strips)

stringbeans (whole)

carrots (thick strips)

Dip cut vegatables in batter and deep fry.