Vegetarian Satays With Asian Pesto

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Vegetarian Satays with Asian Pesto

 

Vegetarian Satays:

1 zucchini, sliced on the bias, 1/4-inch thick

1 small eggplant, sliced in half, then 1/4-inch slices

10 large shiitake caps

4 scallions, 1-inch lengths

Wooden skewers soaked in water

 

Peanut Pesto:

4 cups roasted peanuts, 2 cups for plating

2 large, sliced shallots

4 cloves sliced garlic

3 minced Thai bird chiles

3 kaffir lime leaves, chiffonade

2 stalks lemon grass, white part only, minced

1 tablespoon sugar

2 limes, juiced

2 cups peanut oil

1 cup Thai basil leaves

1/2 cup cilantro leaves

1/2 cup mint leaves

Salt and black pepper

 

Prepare a hot grill. Skewer the slices individually. The shiitakes should have a

scallion on each side. Lightly oil and season the satays and on a hot grill,

mark and criss-cross both sides, about 4 to 5 minutes total. In a food

processor, add 2 cups peanuts, shallots, garlic, chiles, kaffir, and lemon grass

and puree smooth. Add sugar, lime juice and season. Drizzle in remaining oil

then add the herbs. Check for seasoning.

 

Lay a bed of peanuts on a large plate. Serve the pesto in a bowl and surround

with satays. Garnish with extra kaffir leaves or lemongrass.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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My Special Thought To You:

If God Brings You To It, He'll Bring You Through It!

 

 

 

 

 

 

 

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