Ingredients
- 3/4 cup roasted peanuts
- 4 Serrano chiles
- 3 cloves garlic
- 1 tablespoon minced ginger
- Juice of 3 limes
- 2 tablespoons fish sauce (3 Crab brand)
- 1/2 cup peanut oil (Lion and Globe brand)
- 1/2 tablespoon salt
- 1 tablespoon sugar
- 2 cups Thai basil leaves
- 1 cup cilantro leaves
- 1 cup mint leaves
- Canola oil
- 12 large shrimp, peeled, deveined, tail on
- Salt and black pepper to taste
- 1 head baby romaine chiffonade
Directions
In a food processor: puree peanuts, chiles, garlic, ginger, lime juice, fish sauce, oil, salt and sugar until smooth. Do not overmix as you can heat the mixture. Add the herbs and puree smooth. Check for seasoning. Oil shrimp on both sides and season. Grill on both sides for about 5 minutes total.
Place a layer of romaine on a plate. Lay 3 grilled shrimp on top and liberally drizzle with pesto.
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By AL from Florida
on February 12, 2012
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Incredible recipe, and relatively easy to make. Brilliant recipe, and cheap if you have a garden with mint and basil. We make it every summer when we have enough on hand.
By piercel2_5912621
Germantown, TN
on November 15, 2009
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Wow! I've always been a fan of Ming Tsai, so when I needed a recipe for thai basil, I knew I had to try this. You will NOT be disappointed. Midly spicy, but oh so good!
By elisastollmeyer...
Santa Rosa, CA
on August 15, 2007
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You will think you stepped into a top notch Thai restaurant! You end up with lots of extra 'pesto'. For the vegetarian, it's good on fried tofu! Great on chicken as well!
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