Amount
Ingredient
Preparation



1
pound
lamb

ground



4
tablespoons
basil

fresh asian or regular, finely chopped



3
tablespoons
coriander leaves

minced fresh



1
tablespoon
ginger

finely chopped



2
teaspoons
garlic

finely chopped



1
teaspoon
salt





2
teaspoons
peppercorns

sichuan, roasted and ground



2
teaspoons
chili

dried, coarse, chopped



1
tablespoon
light soy sauce





1
tablespoon
dark soy sauce





2
tablespoons
rice wine

or dry sherry



2
teaspoons
oriental sesame oil





1/2
pound
caul fat

or crepinette

 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 2 (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 4 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