The wonder of wonders to me is not just the miracle where God instantly invades and just interrupts and violates the flow of everything, to me the greater wonder is that God can take it all and still make it work for His will. That’s astounding to me. The diversity of an innumerable number of events, circumstances and attitudes that occur within the limited freedom of men and demons and God pulls it all together to accomplish exactly what He wants done. Incredible not only to conceive that it can be done but to make it happen. But that is precisely what God does. So that the world with what we assume to be an almost infinite number of random choices is doing nothing more than acting out that which is predetermined by God.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy	Indo		8	Servings

INGREDIENTS

		Peanut oil — for
		Deep-frying
2 1/2	c	Rice flour or whole-wheat
		Pastry flour
3		Eggs
1 1/2	c	Ice water
1/2	c	Coconut milk
1/4	ts	Ground coriander
1	lg	Red bell pepper
1	lb	Large prawns
1/2	lb	Large scallops
1	c	Sweet potato — diagonally
		Sliced
1	c	Broccoli tops

INSTRUCTIONS

1. In a wok or large, deep skillet over medium-high heat, warm peanut oil
to the 350 degrees F mark on a fat thermometer. There should be about 4
inches of oil in the wok or 2 to 3 inches in the deep skillet.
2. In a blender at high speed, mix together flour, eggs, the ice water,
coconut milk, and coriander until very smooth. Pour this batter into a bowl
set inside a larger bowl filled with crushed ice.
3. Seed bell pepper and cut into eighths. Peel and devein prawns. To cook
tempura, dip seafood and vegetables into batter, turning to coat lightly.
Place immediately into hot oil. Tempura should brown in 30 seconds; if it
takes longer, oil is not hot enough. Drain cooked tempura on paper towels.
Serve immediately.
Recipe By     : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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