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
KEN HOM
PRODIGY GUEST CHEFS COOKBOOK