15 fresh shrimp
4 eggs
3 tbsp. flour
4 calamansi or 1 lemon*
salt
oil (for frying)

Select nice, fresh shrimp about 4-inches long in size. Remove the shell of the body, but leave head and tail. Trim the pointed part of the head. Remove black veins by cutting partly the back. Salt to taste and soak in lemon juice, then roll in flour. Drop each shrimp in beaten eggs and fry in deep hot fat until brown. Serve hot.

*Calamansi is small, mild lemon found in most Asian markets.