Asian crepinettes

8 servings

Ingredients

QuantityIngredient
1poundsGround Lamb
4tablespoonsFresh Asian or reg. Basil (finely chopped)
3tablespoonsMinced Fresh Coriander
1tablespoonFinely chopped Ginger
2teaspoonsFinely chopped Garlic
1teaspoonSalt
2teaspoonsSichuan Peppercorns roasted and ground
2teaspoonsCoarse. chopped dried chiles
1tablespoonLight soy sauce
1tablespoonDark soy sauce
2tablespoonsRice wine or dry sherry
2teaspoonsChinese sesame oil
½poundsCaul fat or crepinette

Directions

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

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