Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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).

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

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