Asian Crepinettes

• 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

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

ground, asian, cilantro, ginger, garlic, salt, peppercorns sichuan, hot chili peppers, soy sauce, soy sauce, rice wine, sesame oil, crepinette

Taken from recipeland.com/recipe/v/asian-crepinettes-3436 (may not work)