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| Asian Crepinettes
1 pound of Ground Lamb
4 tablespoons of Fresh Asian or reg. Basil
3 tablespoons of minced Fresh Coriander
1 tablespoon of finely chopped Ginger
2 teaspoons of finely chopped Garlic
1 teaspoon of salt
2 teaspoons of Sichuan Peppercorns
2 teaspoons of Coarsely chopped dried chiles
1 tablespoons of Light soy sauce
1 tablespoons of dark soy sauce
2 tablespoons of Rice wine or dry sherry
2 teaspoons of Chinese sesame oil
1/2 pound of Caul fat or crepinette |
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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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