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Ingredientes
- 1 lb Grnd Lamb
- 4 Tbsp. Fresh Asian or possibly reg. Basil (finely minced)
- 3 Tbsp. Chopped Fresh Coriander
- 1 Tbsp. Finely minced Ginger
- 2 tsp Finely minced Garlic
- 1 tsp Salt
- 2 tsp Sichuan Peppercorns roasted and grnd
- 2 tsp Coarse. minced dry chiles
- 1 Tbsp. Light soy sauce
- 1 Tbsp. Dark soy sauce
- 2 Tbsp. Rice wine or possibly dry sherry
- 2 tsp Chinese sesame oil
- 1/2 lb Caul fat or possibly crepinette
Direcciones
- 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 cool water; this will allow the caul fat to unravel easily. In a medium-sized bowl, mix the grnd 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 Tbsp. of lamb mix onto one end. Fold the sides in to create a package. Repeat till 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 chill.
- Approximately 40 min before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the crepinettes for about 8 min on each side, or possibly till they are done (hard to the touch).
- Makes 6to 8 Servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 8 servings | |
| Calories 184 | |
| Calories from Fat 133 | 72% |
| Total Fat 14.74g | 18% |
| Saturated Fat 5.96g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 553mg | 23% |
| Potassium 165mg | 5% |
| Total Carbs 1.88g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.09g | 0% |
| Protein 9.95g | 16% |
