Asian Crepinettes

Recipe Ingredients

1 lb	454g / 16oz	Ground lamb
4 tablespoons	60ml	Fresh Asian or reg. Basil - (finely chopped)
3 tablespoons	45ml	Minced fresh coriander
1 tablespoon	15ml	Finely chopped ginger
2 teaspoons	10ml	Finely chopped garlic
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Sichuan peppercorns - roasted and ground
2 teaspoons	10ml	Coarse. Chopped dried chiles
1 tablespoon	15ml	Light soy sauce
1 tablespoon	15ml	Dark soy sauce
2 tablespoons	30ml	Rice wine or dry sherry
2 teaspoons	10ml	Chinese sesame oil
1/2 lb	227g / 8oz	Caul fat or crepinette

Recipe Instructions

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).

Source:
The California Artichoke Advisory Board

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