Asian Crepinettes

Answer 1

Ingredients

• 1 lb. Ground Lamb
• 4 tbsp Fresh Asian or reg. Basil
• (finely chopped) 3 tbsp Minced Fresh Coriander
• 1 tbsp Finely chopped Ginger
• 2 tbsp Finely chopped Garlic
• 1 tbsp Salt
• 2 tbsp Sichuan Peppercorns
• roasted and ground 2 tbsp Coarse. chopped dried chilies
• 1 tbsp Light soy sauce
• 1 tbsp Dark soy sauce
• 2 tbsp Rice wine or dry sherry
• 2 tbsp Chinese sesame oil
• 1/2 lb. 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 crepitates 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 crepitates for about 8 minutes on each side, or until they are done (firm to the touch). Makes 6 to 8 Servings