Grilled Asian Crépinettes

Both the French and Chinese use crépine, or caul fat from the pig, quite extensively. It can be ordered from your butcher. Wrapping food in a light net of fat keeps the filling moist and flavourful, while infusing it with the rich taste of the caul fat. This is an adaptation of the Chinese idea of wrapping fish, which is usually pounded into a paste. In this recipe I coarsely chop the seafood instead; then, after wrapping it in the caul fat, I grill it, which gives it a wonderful, sm