A delicious recipe for Peanut Chili Crunch (Seroendeng) – a crispy, crunchy, spicy Indonesian topping that adds texture, flavor, and heat to curries, peanut sauce dishes, noodle dishes, rice dishes, soups, and stews. 
Here is another little secret weapon I learned in Indonesia and use at home and in our catering business to boost flavor, texture, and spice in many of the Southeast Asian dishes we cook, like curries, noodle dishes, stews, soups, or salads. It is a really common topping in countries like Indonesia and Malaysia.
Truth be told, Peanut Chili Crunch is the PG name I’ve adopted here on the blog, after polling my friends, but if I’m being totally honest, we call it “Maylasian Crack” at home. And it is. Deliciously and wonderfully addicting. But in the best possible way.
I’ll make a batch of this and just have it in a bowl on the counter for flavor emergencies. It is an amazing flavor booster! In Indonesia, it is called Seroendeng, which includes shredded coconut.
Ingredients in Seroendeng
- The three predominant ingredients are dried Thai red chilies, roasted peanuts and crispy shallots.
- Feel free to add toasted coconut, dried lemongrass, and lime leaves.
- Some like to add dried shrimp for extra depth.
How to Make Seroendeng
- Toast the chilis in a dry skillet to release their oils, but be sure to turn on your hood fan. Toast the peanuts as well.
2. Pulse everything in a food processor, adding the crispy shallots, toasted coconut, or dried shrimp if you like. Cool completely uncovered.
Storage
Once cooled, store in a sealed container at room temperature for up to 3 weeks.
Serving suggestions
Enjoy it on Thai Noodle Salad, Instant Pot Peanut Chicken or Instant Pot Thai Chicken Curry, or the fresh Bahn Mi Bowl.
It would also be delicious on this Thai Broccoli Soup , Balinese Fish Curry, and this Thai Crunch Salad or this Coconut Poached Thai Chicken Salad .
Peanut Chili Crunch is super simple seasoning to have on hand and makes a world of difference to the finished dish. Think of this like a finishing spice or condiment, using it at the end.
Give it a whirl, adapt it to your tastes and have fun with it! It’s meant to be tinkered with.
More Favorite Condiments
- Chili Garlic Sauce
- Crispy Fried Shallots
- Fermented Hot Sauce & Simple and Delicious
- Pangrattato (Crispy Italian Breadcrumbs)
- Crunchy Salad Topper
Peanut Chili Crunch (Seroendeng Recipe)
- Prep Time: 10
- Cook Time: 5
- Total Time: 15 minutes
- Yield: 1 cup 1x
- Category: condiments, Indonesian, Spices, Toppings
- Method: Toasted
- Cuisine: Indonesian, malaysian
- Diet: Vegan
Description
Peanut Chili Crunch, known as Seroendeng, is a crunchy, spicy Indonesian topping that adds texture, flavor, and heat to dishes you already make.
Ingredients
- 6-10 dried Thai red chiles, crushed (or sub 2-4 tablespoons chili flakes)
- 1/2 cup roasted peanuts (skinless)
- 1/2 cup crispy shallots (available at Asian markets, or see notes)
- 1/2 teaspoon salt
Instructions
- Remove chili stems and place in a dry skillet. Dry-fry over medium heat until toasted, about 3-4 minutes.
- Toast the peanuts in the same skillet.
- Place in a food processor (or chop) and pulse until chopped. Add roasted peanuts and pulse a few times.
- Place in a bowl with the crispy shallots and salt. Feel free to embellish as you like.
- Once cooled, store in an airtight container at room temp for 2-3 weeks.
Notes
Optional additions: toasted coconut, coconut sugar or palm sugar, dried shrimp or anchovy powder, dried lemongrass or kefir lime leaf, dried mushroom powder – remember to start conservatively and add more to taste. Play around and have fun!
Go to this recipe for our homemade crispy shallots- letting them cool completely.
You could also use dehydrated shallots with no oil.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 80
- Sugar: 12.4 g
- Sodium: 82.6 mg
- Fat: 2.6 g
- Saturated Fat: 0.4 g
- Carbohydrates: 13.5 g
- Fiber: 0.6 g
- Protein: 1.3 g
- Cholesterol: 0 mg
This is really great! I’ve made it twice. Should it be stored in an airtight container, or will it lose the crunchiness? I made it ahead to have tomorrow night.
Yes best to keep in an airtight container. It will keep for several weeks.
Just love this. I’ve been using up my bag of red arbol chilis for the recipe, and it’s delish; I bet it’s real spicy with Thai chilis! Highly recommend leaving a jar out on the counter- you don’t want to forget these toppers.
That is a great idea!
my sweet lord – this is amaaaaaaazing! I found it needed a tad more salt, but I’m a salt-devil.
Thanks Sylvia <3
Glad you are enjoying!
Where can I find your videos? Thanks so much
Hi Ellen, they are ususally at near the top of the post, OR on the right side bar. If you don’t see them, it may be you have your ad blocker turned on.
Thank you so much! Forgot about the ad blocker…
This has become a staple with our family! I like to add Szechuan chilis to the pan as well when dry roasting the Thai red chili. I have to make it large batches so that I can supply it to friends and family! I have become their “Malaysian Crack Supplier”
Hahaha! Love it Margot!
Just finished making the “Peanut Chilli Crunch” to accompany the “Peanut Chicken”. It is absolutely delicious! I will use it with other dishes that I believe will be good flavour pairings. I could it on its own, it’s so good.
Delicious, but ours ended up too spicy for me! My husband loves it, sprinkles it on anything, though. I separated a portion out and added more peanuts and shallots and it was still delicious!
Oh shoot! I love how you fixed it though! Nice work Maigen!
yum yum yum yum! I’ll be eating it on almost anything! Really easy to make. If I made too much, do you know how long it would keep??
Thanks Johnny! It will keep up to 3 months in a air tight container.
Get serious. Three months? Set it on the counter? No way it will last that long. I made a batch yesterday and left it on the counter and I’m in danger of not having enough to serve with your Thai Chicken & Rice bake tonight! It really IS that good!!!!
Haha…I know what you mean!