Asian Crepinettes Recipe

• 1 lb Grnd Lamb
• 4 Tbsp. Fresh Asian or possibly reg. Basil (finely minced)
• 3 Tbsp. Chopped Fresh Coriander
• 1 Tbsp. Finely minced Ginger
• 2 tsp Finely minced Garlic
• 1 tsp Salt
• 2 tsp Sichuan Peppercorns roasted and grnd
• 2 tsp Coarse. minced dry chiles
• 1 Tbsp. Light soy sauce
• 1 Tbsp. Dark soy sauce
• 2 Tbsp. Rice wine or possibly dry sherry
• 2 tsp Chinese sesame oil
• 1/2 lb Caul fat or possibly crepinette

1. This is an Asian twist on a French appetizer.
2. Caul fat can be ordered from your local butcher.
3. SOAK THE CAUL FAT in a bowl of cool water; this will allow the caul fat to unravel easily.
4. In a medium-sized bowl, mix the grnd lamb with all the ingredients except the caul fat.
5. Cut the caul fat into 20 (5-inch) squares.
6. Lay out a square of caul fat and place several Tbsp.
7. of lamb mix onto one end.
8. Fold the sides in to create a package.
9. Repeat till you have used up all the lamb.
10. Recipe can be done ahead to this point and refrigerated.
11. Wrap the crepinettes well in plastic wrap and chill.
12. Approximately 40 min before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the crepinettes for about 8 min on each side, or possibly till they are done (hard to the touch).
13. Makes 6to 8 Servings

fresh asian, fresh coriander, ginger, garlic, salt, chiles, soy sauce, soy sauce, rice wine, sesame oil, crepinette

Taken from cookeatshare.com/recipes/asian-crepinettes-70276 (may not work)