Broiled Prawns With Tomato And Chili Nam Yuey

How does God do it? How does God open blind eyes and regenerate dead hearts and bring spiritual light? Answer: with the same Spirit-driven power He used in creation to bring physical light. “The earth was formless and void, and darkness was over the surface of the deep, and the Spirit of God was moving over the surface of the waters. Then God said, ';Let there be light'; and there was light” (Gen. 1:2-3). Likewise, hearts are spiritually darkened and dead. Yet when the Gospel is proclaimed, the Spirit regenerates by shining light to make one now see and thus desire the glory of Jesus Christ more than anything else they ever desired in the past. So at some point for all those truly in Christ, God said, “Let there be light!” and with that they immediately and freely received Christ as their treasure. This is what Paul says in 2 Corinthians 4, verse 6: “For God, who said, ';Light shall shine out of darkness,' is the One who has shone in our hearts to give the Light of the knowledge of the glory of God in the face of Christ.” The same power once used in creation is now unleashed in recreating the new creation of God.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	Chinese	Main dish	2	Servings

INGREDIENTS

8		Prawns
3/4	c	Oil
1	T	Ginger, minced
1	T	Spring Onion, minced
2	T	Garlic, minced
4	T	Tomato Sauce
1	T	Chili Nam Yuey
1	T	Cornstarch Paste
1	T	Wine
1	T	Salt
1	T	Soy Sauce
1	t	Sugar
3	T	Soup Stock

INSTRUCTIONS

Cut off the prawns barbels and feet. Cut open each prawn back. Remove
the black digestive cord. Heat 1/4 cup of oil in a pan. Cook the
prawns over a low flame. When 1 side is cooked, turn the prawns over
to cook the other side. Remove when the prawns are well done. Put the
cooked prawns in water with some minced ginger. Bring to a boil.
Remove and drain. Put the remaining oil in a wok. Stir-fry spring
onion, ginger, and garlic for a few seconds. Add tomato sauce and
Chili Nam Yuey. Mix well. Add wine, salt, soy sauce, sugar, soup  stock
and the prawns. Bring to a boil. Lower the flame and simmer  till
there's almost no liquid left. Thicken with cornstarch paste and
serve. Note: The boiling step is necessary to remove the oil attached
to the grilled prawns to allow the seasonings to be absorbed. From  The
Chinese Regional Cuisine Series, Szechuan Cooking. Posted by  James
Lor.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/namyuey.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 771 Calories From Fat: 726 Total Fat: 82.2g Cholesterol: <1mg Sodium: 3950.8mg Potassium: 206.2mg Carbohydrates: 9.5g Fiber: <1g Sugar: 4.1g Protein: 2.2g