Vegetarian Satays with Asian Pesto

Description
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Ingredients

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 * Vegetarian Satays with Asian Pesto
 * Copyright, 1999, Ming Tsai, All Rights Reserved
 * Show: 	East Meets West With Ming Tsai
 * Episode: 	A Vegetable Buffet
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 * Recipe Summary
 * Prep Time: 15 minutes
 * Cook Time: 10 minutes
 * Yield: 4 servings
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 * 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
 * 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

Directions
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.