Asian crepinettes

Yield: 8 servings

Measure Ingredient
1 pounds Ground Lamb
4 tablespoons Fresh Asian or reg. Basil (finely chopped)
3 tablespoons Minced Fresh Coriander
1 tablespoon Finely chopped Ginger
2 teaspoons Finely chopped Garlic
1 teaspoon Salt
2 teaspoons Sichuan Peppercorns roasted and ground
2 teaspoons Coarse. chopped dried chiles
1 tablespoon Light soy sauce
1 tablespoon Dark soy sauce
2 tablespoons Rice wine or dry sherry
2 teaspoons Chinese sesame oil
½ pounds Caul fat or crepinette

This is an Asian twist on a French appetizer. Caul fat can be ordered from your local butcher.

SOAK THE CAUL FAT in a bowl of cold water; this will allow the caul fat to unravel easily. In a medium-sized bowl, mix the ground lamb with all the ingredients except the caul fat. Cut the caul fat into 20 (5-inch) squares. Lay out a square of caul fat and place several tablespoons of lamb mixture onto one end. Fold the sides in to form a package. Repeat until you have used up all the lamb. Recipe can be done ahead to this point and refrigerated. Wrap the crepinettes well in plastic wrap and refrigerate. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the crepinettes for about 8 minutes on each side, or until they are done (firm to the touch).

Makes 6 to 8 Servings



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