Asian Crepinettes

Name: Asian Crepinettes
Ingredients: 1 pound lamb ground; 4 tablespoons basil fresh asian or regular, finely chopped; 3 tablespoons cilantro minced fresh; 1 tablespoon ginger finely chopped; 2 teaspoons garlic finely chopped; 1 teaspoon salt; 2 teaspoons peppercorns sichuan, roasted and ground; 2 teaspoons hot chili peppers dried, coarse, chopped; 1 tablespoon soy sauce, light; 1 tablespoon soy sauce, dark; 2 tablespoons rice wine or dry sherry; 2 teaspoons sesame oil; 1/2 pound caul fat or crepinette

13 ingredients

10 steps

Ingredients

1 pound lamb ground
4 tablespoons basil fresh asian or regular, finely chopped
3 tablespoons cilantro minced fresh
1 tablespoon ginger finely chopped
2 teaspoons garlic finely chopped
1 teaspoon salt
2 teaspoons peppercorns sichuan, roasted and ground
2 teaspoons hot chili peppers dried, coarse, chopped
1 tablespoon soy sauce, light
1 tablespoon soy sauce, dark
2 tablespoons rice wine or dry sherry
2 teaspoons sesame oil
1/2 pound caul fat or crepinette

Directions

1

Soak the caul fat in a bowl of cold water; this will allow the caul fat to unravel easily.
2

In a medium-sized bowl, mix the ground lamb with all the ingredients except the caul fat.
3

Cut the caul fat into 20 (5-inch) squares.
4

Lay out a square of caul fat and place several tablespoons of lamb mixture onto one end.
5

Fold the sides in to form a package.
6

Repeat until you have used up all the lamb.
7

Recipe can be done ahead to this point and refrigerated.
8

Wrap the crepinettes well in plastic wrap and refrigerate.
9

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).
10

Makes 6 to 8 Servings