| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Asian |
Appetizers |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground Lamb |
| 4 |
tb |
Fresh Asian or reg. Basil (finely chopped) |
| 3 |
tb |
Minced Fresh Coriander |
| 1 |
tb |
Finely chopped Ginger |
| 2 |
ts |
Finely chopped Garlic |
| 1 |
ts |
Salt |
| 2 |
ts |
Sichuan Peppercorns roasted and ground |
| 2 |
ts |
Coarse. chopped dried chiles |
| 1 |
tb |
Light soy sauce |
| 1 |
tb |
Dark soy sauce |
| 2 |
tb |
Rice wine or dry sherry |
| 2 |
ts |
Chinese sesame oil |
| 1/2 |
lb |
Caul fat or crepinette |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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