Egg Batter For Deep-fried Shrimp

You will see many in this day who allow their children to choose and think for themselves long before they are able, and even make excuses for their disobedience, as if it were a thing not to be blamed. To my eyes, a parent always yielding, and a child always having its own way, are a most painful sight – painful, because I see God’s appointed order of things inverted and turned upside down – painful, because I feel sure the consequence to that child’s character in the end will be self-will, pride, and self-conceit. You must not wonder that men refuse to obey their Father which is in heaven, if you allow them, when children, to disobey their father who is upon earth.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs	Chinese	Seafood	6	Servings

INGREDIENTS

4	T	Flour
1/2	t	Salt
1		Egg
2		up to
4	T	Water
1		teaspoon baking powder
		teaspoon sherry
		teaspoon sugar 4 or 5 drops ginger juice
1		teaspoon garlic powder dash of white pepper In ste, for

INSTRUCTIONS

Combine flour and salt. Beat egg lightly and add. Then stir in water
to thin. VARIATIONS: In step 1, use 3 tablespoons flour and 1
tablespoon cornstarch; or 2-1/2 tablespoons flour and 1-1/2
tablespoons water-chestnut flour. In step 1, add any of the following:
the water, substitute either beer or sour milk.  From <The Thousand
Recipe Chinese Cookbook>, ISBN 0-517-65870-4.  Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 45 Calories From Fat: 12 Total Fat: 1.3g Cholesterol: 31mg Sodium: 932.7mg Potassium: 122.7mg Carbohydrates: 4.1g Fiber: <1g Sugar: <1g Protein: 3.8g