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Recipe Name: Asian Crepinettes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 8

1 Pound(s) Ground lamb
4 Tablespoon(s) Fresh Asian or reg. Basil
Finely chopped
3 Tablespoon(s) Minced Fresh Coriander
1 Tablespoon(s) Finely chopped ginger
2 Teaspoon(s) Finely chopped garlic
1 Teaspoon(s) Salt
2 Teaspoon(s) Sichuan peppercorns
roasted and ground
2 Teaspoon(s) Coarse. chopped dried chiles
1 Tablespoon(s) Light soy sauce
1 Tablespoon(s) Dark soy sauce
2 Tablespoon(s) Rice wine or dry sherry
2 Teaspoon(s) Chinese sesame oil
1/2 Pound(s) Caul fat or crepinette
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

Nutrition (calculated from recipe ingredients)
Calories: 122
Calories From Fat: 72
Total Fat: 8g
Cholesterol: 38mg
Sodium: 390.5mg
Potassium: 181.3mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: 10.9g

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