Pai Chiao Hsia Ch’iu (shrimp Balls)

I was a sinner, less perfect than God. By conviction of the Holy Spirit I learned that my condition would incur the eternal condemnation of God if I did not submit to His grace. I acknowledged myself a sinner and threw myself on His mercy and grace, recognizing that He had brought salvation to earth through His Son Jesus Christ. After God the Father put God the Son to death on the cross, He could proclaim grace and pardon to all who would submit to Him. I came to the cross, believed His promise about His Son, and God declared me righteous even while I was ungodly and gave me authority to become His child. I ceased to be a child of wrath and became a child of God, justified from all things. Simultaneously, I was declared to be an heir of God, joint-heir with Jesus Christ. I received eternal life, and shall never perish. I was accepted in the Beloved; my body became the temple of the Holy Spirit; I was born of the Spirit into the family of God, baptized by the Holy Spirit into the body of Christ, and sealed by the Holy Spirit unto the day of redemption. I have an inheritance incorruptible and undefiled and that fades not away, reserved in Heaven for me. Although I know myself to be a sinner, I am not concerned about the penalty for sin, since the Lord Jesus Christ bore the penalty and declared me righteous. The love of Christ becomes the constraining factor in my life, and I seek to glorify Him as Lord. I know Him as my Creator and so have peace of mind. I know Him as Savior and so have peace of conscience. In the measure that I enter into the second rest, I know Him as Lord and find the peace that passes all understanding.

Donald Grey Barnhouse

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Eggs		Appetizers, Oriental, Seafood	30	Servings

INGREDIENTS

20		White bread, crusts removed
		n 1/4-inch cubes
1 1/8	lb	Shrimp, shelled deveined &
		insed
1/2	c	Water chestnuts, blanched &
		inely chopped
1		Egg white, beaten lightly
2	T	Lard, finely chopped
1	T	Rice wine
1 1/2	t	Gingerroot, minced
1 1/2	t	Scallion, minced
1 1/2	t	Salt
1 1/2	T	Cornstarch
		Peanut or corn oil for fryin
3	T	Coarse salt
1	T	Szechwan peppercorns, crushe
		& lightly toasted

INSTRUCTIONS

Arrange bread cubes in one layer on a baking sheet and let them dry  at
room temperature overnight. In a food processor, puree the shrimp,
transfer to a bowl, and stir in water chestnuts, egg white, lard,
wine, ginger, scallion, salt, and cornstarch. Beat vigorously with a
wooden spoon and compact it. Form rounded teaspoons of the mixture
into balls with hands dipped in cold water.  Roll the balls in the
bread crumbs, pressing the cubes in lightly. Arrange them in one  layer
on the baking sheet. In a deep fryer, heat 2-inches of oil to  375f.
In it fry the shrimp balls in batches, turning them, for 1-2  minutes
or until they are golden. Transfer them to paper towels to  drain.
Bring the oil up to 375f again and add the shrimp balls. Fry  again,
turning, until they are a deep golden. Transfer to paper  towels to
drain. In a small bowl, stir together the coarse salt and  peppercorns
for dipping. Serve with the shrimp. A 1980 Gourmet Mag.  favorite  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Don’t confuse God’s patience with his final response”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 23 Calories From Fat: 9 Total Fat: 1g Cholesterol: 21.9mg Sodium: 912.2mg Potassium: 26.8mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: 2.4g