Asian Crepinettes Recipe

Step 1

This is an Asian twist on a French appetizer. Caul fat can be ordered from your local butcher.

Step 2

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.

Step 3

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.

Step 4

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

Things You'll Need

  • 1lb Ground Lamb
  • 4tb Fresh Asian or reg. Basil (finely chopped)
  • 3tb Minced Fresh Coriander
  • 1tb Finely chopped Ginger
  • 2ts Finely chopped Garlic
  • 1ts Salt
  • 2ts Sichuan Peppercorns roasted and ground
  • 2ts Coarse. chopped dried chiles
  • 1tb Light soy sauce
  • 1tb Dark soy sauce
  • 2tb Rice wine or dry sherry
  • 2ts Chinese sesame oil
  • 1/2lb Caul fat or crepinette

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