Asian Crepinettes
Ingredients
- 1 pound lamb ground ⓘ
- 4 tablespoons basil fresh asian or regular, finely chopped ⓘ
- 3 tablespoons cilantro minced fresh ⓘ
- 1 tablespoon ginger finely chopped ⓘ
- 2 teaspoons garlic finely chopped
- 1 teaspoon salt ⓘ
- 2 teaspoons peppercorns sichuan, roasted and ground
- 2 teaspoons hot chili peppers dried, coarse, chopped
- 1 tablespoon soy sauce, light
- 1 tablespoon soy sauce, dark ⓘ
- 2 tablespoons rice wine or dry sherry ⓘ
- 2 teaspoons sesame oil ⓘ
Instructions
- 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
Nutrition & Diet Analysis (per serving)
419
kcal
21% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Soy
Sesame
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).