Name: Testy Tempura
Ingredients: 1 sm Eggplant; in 1/2" cubes or 1/2" thick fingers -or-; 1 md Zucchini; 1/4" slices; 6 Green onions; 'butterflied' (leave whole; green tops shredded lengthwise for 2/3 of their length with knife); 2 sl Red onion; 1/4-inch thick, separated into rings; 6 sm Fresh asparagus spears; 1 md Sweet potato; scrubbed, unpeeled; cut in 6 diagonal slices; each slice halved; 1 lb Medium shrimp; shelled, deveined; butterflied; Hot Tempura Sauce (see index); 2 qt Vegetable or peanut oil; 1 c All-purpose flour; 1 c Cornstarch; 1/2 ts Baking powder; 1 Egg yolk; 1 c Cold water; 1/2 c Crushed ice; 6 servings.

Rebuke must be administered carefully and only after we have gathered sufficient, irrefutable evidence of an unrepentant attitude. If it is a matter of their ignorance of biblical attitudes or morality, our rebuke must be in the form of gentle instruction. But if it is a matter of high disregard of God’s standards (and not our own personal ones), our rebuke must be firm and clear. Even then patience must be exercised, allowing the Spirit of God to work in their hearts. But given a reasonable period of time, the rebuke may need to be coupled with a command to forsake that sin immediately.

Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Vegetables, Grains		Seafood	6	Servings

INGREDIENTS

1	sm	Eggplant; in 1/2" cubes or 1/2" thick fingers -or-
1	md	Zucchini; 1/4" slices
6		Green onions; 'butterflied' (leave whole; green tops shredded lengthwise for 2/3 of their length with knife)
2	sl	Red onion; 1/4-inch thick, separated into rings
6	sm	Fresh asparagus spears
1	md	Sweet potato; scrubbed, unpeeled; cut in 6 diagonal slices; each slice halved
1	lb	Medium shrimp; shelled, deveined; butterflied
		Hot Tempura Sauce (see index)
2	qt	Vegetable or peanut oil
1	c	All-purpose flour
1	c	Cornstarch
1/2	ts	Baking powder
1		Egg yolk
1	c	Cold water
1/2	c	Crushed ice
	6	servings.

INSTRUCTIONS

Prepare vegetables and shrimp as noted in list of ingredients. (Peel
eggplace/zucchini if you wish). Prepare 'Hot Tempura Sauce' (see Index for
this recipe). In an electric wok, deep-fat fryer, or deep, heavy saucepan,
heat about 4 inches od oil to 375 degrees. When oil is hot and all
ingredients are ready, prepare batter: place flour, cornstarch and baking
powder in a bowl. Whisk egg yolk and water until just blended; add to dry
ingredients and mix only until blended. Stir in crushed ice. To fry, dip
pieces of food into batter 1 at a time then lower into hot oil; cook only a
few at a time, to keep batter lacy and to avoid overcrowding pan. Cook
foods until golden, then keep warm in a 250 degree oven on a papertowel
lined baking sheet until all done. Serve warm with sauce for dipping. Makes
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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