Statistics show that the average child living at home in America watches at least twenty-eight hours of television each week. (For some kids, the total is much higher.) Programming that targets young people is often the very worst at deliberately glamorizing sin. By the time most young people graduate from high school, they have been overexposed to the grossest kinds of evil through “entertainment” media in mind-numbing ways – so that nothing seems particularly appalling anymore. After all, drug use, immorality, violence, and profanity are standard fare on television. When a whole generation has been raised on a steady diet of that stuff, it’s no wonder that sin no longer seems exceedingly sinful to them.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Seafood	Chinese	Seafood, Ethnic	4	Servings

INGREDIENTS

1	lb	(medium) fresh shrimp
1	tb	Vodka
1 1/2	ts	Salt
1/8	ts	White pepper
1	c	All-purpose flour
2	ts	Baking powder
1	c	Water, cold
2	c	Oil, for deep-frying
6	tb	Salt, coarse
1/2	ts	Black peppercorns
2	tb	Szechuan peppercorns

INSTRUCTIONS

Carefully remove the shells from the shrimp, leaving the tail sections
intact. Devein and wash under cold running water; pat dry with paper
towels.  In a dish or bowl, marinate briefly in a mixture of the vodka,
salt, and pepper while you make the batter.
In a mixing, put the flour and baking powder; gradually add the cold water,
whisking until smooth.
In a wok, heat the 2 cup of oil until it reaches 350 degrees F. Add 1
tablespoon of the hot oil to the batter and stir to combine. Take a shrimp
by the tail and dip it into the batter (do not dip the tail), then slide it
into the hot oil. Deep-fry all the shrimp, a few at a time, until golden
brown. This should take about 2 minutes for each batch. Drain on paper
towels, and serve tails up, in a serving dish, with the salt/pepper mixture
for dipping. Makes 8 to 10 appetizer servings.
FOR DIPPING:  In a bowl, combine coarse salt and the peppercorns. In a dry
frying pan over high heat, brown the salt/pepper mixture. When browned
remove and run the mixture through a grinder.
Recipe:  "Chinese Appetizers" by Verdi
Published by Irene Chalmers Cookbooks, 1981

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