Asian Crepinettes

Serving Size : 8
Ingredients

for prepare Asian Crepinettes

:

Amount	Measure	Ingredient - Preparation Method
1	pound	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
1/2	pound	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).

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