Name: Spiced Whitebait - Jeot Khal
Ingredients: 8 oz Whitebait Or Other Very Tiny Whole Fish; 3 Egg Whites; 3/4 ts Salt; 1 tb White Sesame Seeds, Finely Ground; 1 1/2 ts Chili Powder; Oil For Deep-Frying; 2 tb Sesame Oil

The source of my authority in this pulpit is not...my wisdom; nor is it a private revelation granted to me beyond the revelation of Scripture. My words have authority only insofar as they are the repetition, unfolding and proper application of the words of Scripture. I have authority only when I stand under authority. And our corporate symbol of that truth is the sound of your Bibles opening to the text. My deep conviction about preaching is that a pastor must show the people that what he is saying was already said or implied in the Bible. If it cannot be shown it has no special authority.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Grains	Korean	Korean, Seafood	4	Servings

INGREDIENTS

8	oz	Whitebait Or Other Very Tiny Whole Fish
3		Egg Whites
3/4	ts	Salt
1	tb	White Sesame Seeds, Finely Ground
1 1/2	ts	Chili Powder
		Oil For Deep-Frying
2	tb	Sesame Oil

INSTRUCTIONS

Wash the fish and dry thoroughly.  Beat the egg whites, then blend in the
salt, ground sesame seeds and chili powder.
Heat the oil to moderately hot.  Dip the fish into the egg white mixture,
then drop into the hot oil and deep-fry until golden brown and crisp. Lift
out with a spoon and drain well on paper towels. (The fish can be stored,
when cool, in an airtight container.)
Just before serving, heat the sesame oil in a wide skillet to very hot. Add
the fish and fry, stirring frequently, until heated through and crisp.
Serve at once.
From Asia The Beautiful Cookbook.  Typed by Syd Bigger.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Do you want to know the master planner? God!”