Remove shrimps from shell 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

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

Dip shrimps in batter. Deep fry until golden brown.

Sauce for Tempura:
1 cup fish or shrimps broth
1/2 cup soy sauce
1/4 cup rice wine
2 teaspoons sugar
4 cloves minced garlic
1/2 cup grated radish (labanos)

Mix all ingredients, cook for 5 minutes. Cool before serving.

Dip vegetables in batter and deep fry.