1 lb ground lamb
4 tbsp fresh asian or reg. basil (finely, chopped)
3 tbsp minced fresh coriander
1 tbsp finely chopped ginger
2 tsp finely chopped garlic
1 tsp salt
2 tsp sichuan peppercorns roasted and gr, ound
2 tsp coarse. chopped dried chiles
1 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp rice wine or dry sherry
2 tsp chinese sesame oil
1/2 lb caul 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
Servings: 8 servings
Asian Crepinettes Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverage; Chinese; Grain; Meat
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We hope you enjoy this Asian Crepinettes recipe.
