God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
It is never on account of its formal nature as a psychic act that faith is conceived in Scripture to be saving. It is not, strictly speaking, even faith in Christ that saves, but Christ that saves through faith. The saving power resides exclusively, not in the act of faith or the attitude of faith or nature of faith, but in the object of faith.
Quite simply, it is a fact of history that the church of Christ has not experienced any major nationwide revival under the conditions of advanced modernity. On the other hand, modernity undercuts true dependence on God's sovereign awakening by fostering the notion that we can effect revival by human means. On the other hand, modernity makes many people satisfied with privatized, individualistic, and subjective experiences that are pale counterfeits of true revival.
Live Dungeness crabs; each about 1 1/4 – 1 1/2 pounds
10
Fresh red chiles; stemmed, seeded and chopped or 6 dried Asian chiles, (3 inches long), stemmed, seeded, chopped and soaked in warm water to cover for 10 minutes, drained (up to 12)
2
tb
Minced garlic; or to taste
2
tb
Minced shallots
1
tb
Finely grated gingerroot
2
tb
Vegetable oil; plus additional
1/2
c
Ketchup
1 1/2
c
Water
1
tb
Asian fish sauce; such as Nam Pla
1/3
c
Thai sweet chile sauce
2
tb
Fresh lime juice
1
tb
Cornstarch combined with 2 tablespoons water
2
lg
Eggs; lightly beaten
3
tb
Sliced scallion for garnish
sl
White bread as an accompaniment; if desired
INSTRUCTIONS
SAUCE
In a casserole or large pot of boiling salted water, add the crabs and cook
them for about 1 minute, or until no longer moving. Drain and set aside
until cool enough to handle.
To clean the crabs pull off top shells; pull and twist off each apron;
remove gills. With sharp knife cut crabs into quarters, rinse and drain.
In mortar and pestle or small food processor pound or process chiles,
garlic, shallots and ginger with a little oil if necessary.
Combine all sauce ingredients.
Heat a wok over moderately high heat. Add 2 tablespoons oil and heat until
hot. Add chili and garlic paste and stir-fry 1 minute. Add crabs and
stir-fry 2 to 3 minutes or until shells turn red. Add sauce ingredients,
bring to boil and simmer, covered, 5 to 7 minutes. Transfer crabs to
serving dish.
Bring sauce in wok to a boil. Stir cornstarch mixture and add to wok.
Simmer until thickened. Gradually add eggs in a stream, whisking, and cook
for 1 minute. Pour sauce over crabs and garnish with scallion.
Yield: 4 to 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998
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