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Asian Crepinettes

 

This is an Asian twist on a French appetizer. Caul fat can be ordered from your local butcher.
27

Yield

8

servings

Prep

40

min

Cook

20

min

Ready

60

min

Trans-fat Free, Low Carb, Sugar-Free
 

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
½ pound caul fat
or crepinette
*

Directions

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

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 71g (2.5 oz)
Amount per Serving
Calories 14766% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 547mg 23%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 21g
Vitamin A 3% Vitamin C 2%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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