Estimated Nutrition (whole recipe, rough)
Counts 16 of 19 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Shiitake | 1/2 cup (73g) | 34 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon Grass | juice of 1 lemon (48ml) | 12 |
| Kaffir Lime | juice of 1 lime (44ml) | 11 |
| Lime | juice of 1 lime (44ml) | 11 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Roasted Peanut | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 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
- =
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.