Wrapped with leaves, they're bite-size appetizer packets - recipes

Sunset, August, 1988

Attractive and aromatic, edible leaves wrap small pieces of meat and fish as they cook on the barbecue. The slightly charred leaves retain their flavors, complementing the foods they cover.

Fresh shiso, also called beefsteak, is a leafy herb found in Japanese markets; use it or ftesh mint to envelop prawns. Or wrap pork meatballs with basil leaves to surround morsels with fragrance as they turn crisp over hot coals.

Sturdy romaine leaves also make tidy packets. They keep their contents-fragile fish-moist and juicy. Grill one or more of these make-ahead selections for an appetizer course. Larger portions can constitute an entree.

Shrimp in Shiso Leaves

24 large (31 to 35 per lb.) shrimp,

about 3/4 pound total

3 tablespoons lemon juice

1/4 cup (11/8 lb.) melted butter or

margarine

24 fresh shiso (beefsteak) leaves

(each about 2 in. long) or large

fresh mint leaves

Peel and devein shrimp; leave tails on. Mix shrimp with lemon juice and butter. Fold a shiso leaf around each shrimp, then run a slender wooden skewer through leaf-wrapped seafood, placing 2 on each skewer as shown above, pushing them close together. Brush with any remaining butter mixture. (If made ahead, cover and chill up to 4 hours.)

To cook, lay shrimp on a grill 2 to 4 inches above a solid bed of hot coals (you can hold hand at grill level only 2 to 3 seconds). Extinguish flares with spray of water. Cook, turning once, until shrimp are opaque throughout (cut to test), about 4 minutes. Makes 6 to 12 appetizer servings, 3 entree servings.

Per skewer:61 cal; 4.9 g protein; 4.2 g carbo.; 8. 5 g fat; 47 mg chol; 76 mg sodium.

Meatballs in Basil

1 pound bulk pork sausage

1/2 cup minced fresh basil leaves

1 teaspoon crushed fennel seed

20 to 25 whole fresh basil leaves

(each about 2 in. long)

Mix sausage, minced basil, and fennel. Shape into 1-inch balls. Rinse whole basil leaves, drain, and pat dry. Wrap a basil leaf around each meatball, lightly pressing the leaf into the surface so it sticks; leaf doesn't have to cover meatball completely Thread meatballs on long, slender wooden skewers 2 or 3 meatballs close together on each. (If made ahead, cover and chill up to overnight.)

To cook, lay skewers on a grill 2 to 4 inches above a solid bed of hot coals (you can hold hand at grill level only 2 to 3 seconds). Extinguish flares with spray of water. Cook, turning every 2 to 3 minutes, until no longer pink in center (cut to test), 10 to 15 minutes. Makes 20 to 25 meatballs, enough for 8 appetizer servings, 3 or 4 entree servings.

Per skewer: 104 cal; 5.5 g protein; 1.3 g carbo.; 8.5 g fat; 22 mg chol. ; 349 mg sodium.

Sesame-Ginger-Romaine Fish Bundies

Water

16 green onions, at least 12 inches

long, root ends trimmed

1-1/2 pounds boned and skinned fillets of

white fish, such as orange

roughy or sole, about 1/2 inch

thick

2 tablespoons minced fresh ginger

2 tablespoons lemon juice

2 tablespoons soy sauce

1 tablespoon Oriental sesame oil or

salad oil

6 large romaine leaves

12 slices lemon, each 1/8 inch thick (1

to 2 lemons)

In a 12- to 14-inch frying pan, bring about 1 inch water to boiling. Immerse 12 whole green onions in boiling water until limp, 15 to 30 seconds; drain. Immerse green onions in cold water until cool; drain.

Cut remaining 4 green onions into 3-inch lengths; split thick ends in half; set aside. Cut fillets into 12 pieces, each about 3 by 3 inches. In a bowl, mix ginger, lemon juice, soy, sesame oil; add fish and coat with mixture.

Cut romaine leaves in half lengthwise along rib; remove rib. Lay I blanched onion out flat. Set lettuce leaf lengthwise down length of onion. Set I piece of fish 2 inches from root end of leaL Top with 3 pieces cut green onion and 1 lemon slice. Fold end of leaf over top, then roll until leaf is completely wrapped around fish.

Center fish bundle, seam-side down, on onion, if needed. Lift onion ends and tie around bundle to secure. Wrap remaining fish bundles. (If made ahead, cover and chill up to 4 hours.)

To cook, place bundles on a grill 2 to 4 inches above a solid bed of hot coals (you can hold hand at grill level only 2 to 3 seconds). Extinguish flares with spray of water. Cook until fish is opaque in thickest part, 8 to 12 minutes; turn when halfcooked. To test, cut into center of 1 bundie with tip of a knife. Makes 12 bundles, enough for 12 appetizer servings, 4 to 6 entree servings.

Per bundle: 93 cal; 9.2 g protein; 3.2 g carbo.; 5.2 g fat; 11 mg chol. ; 210 mg sodium.