Recipe for Asian Crepinettes 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
1 lb Ground Lamb
4 tbl Fresh Asian or reg. Basil (finely chopped)
3 tbl Minced Fresh Coriander
1 tbl Finely chopped Ginger
2 tsp Finely chopped Garlic
1 tsp Salt
2 tsp Sichuan Peppercorns roasted and ground
2 tsp Coarse. chopped dried chiles
1 tbl Light soy sauce
1 tbl Dark soy sauce
2 tbl Rice wine or dry sherry
2 tsp Chinese sesame oil
Instructions:
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

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