Ingredients Jump to Instructions ↓

  1. 1 lb Ground Lamb

  2. 4 tb Fresh Asian or reg. Basil

  3. - (finely chopped) 3 tb Minced Fresh Coriander

  4. 1 tb Finely chopped Ginger

  5. 2 ts Finely chopped Garlic

  6. 1 ts Salt

  7. 2 ts Sichuan Peppercorns

  8. - roasted and ground 2 ts Coarse. chopped dried chiles

  9. 1 tb Light soy sauce

  10. 1 tb Dark soy sauce

  11. 2 tb Rice wine or dry sherry

  12. 2 ts Chinese sesame oil

  13. 1/2 lb Caul fat or crepinette

  14. 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

  15. 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

  16. 6 to 8 Servings


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