Peanut Chili Crunch (aka Seroendeng or “Maylasian Crack” ) – a crispy crunchy, spicy Southeast Asian topping that adds texture, flavor and heat to curries, peanut sauce dishes, noodles, rice dishes, soups and stews.
Here is another little secret weapon I use at home and when catering to boost flavor, texture and spice in many of the Southeast Asian dishes we cook like… Thai curries, dishes involving any sort of peanut sauce, noodle salads, rice porridge, soups, stews… you name it.
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, or sometimes “crackle”. 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.
Feel free to add toasted coconut, dried lemongrass, and kefir lime leaves.
Some versions will contain shrimp powder for extra umami- but this is totally optional and you can certainly keep it vegan.
Peanut Chili Crunch is a super simple thing to have on hand that 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.Print
Peanut Chili Crunch- a flavorful Southeast Asian topping that adds texture, flavor and heat to dishes you already make! (Aka Seroendeng)
- 6–10 dried Thai red chiles, crushed (or sub 2–4 tablespoons chili flakes)
- ½ cup roasted peanuts (skinless)
- ½ cup crispy shallots (available at Asian markets, or see notes)
- ½ teaspoon salt
- Optional additions: toasted coconut, coconut 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!
Remove chili stems and crumble chilies and dry fry over medium heat until toasted, about 3-4 minutes.
Slice 3 shallots into thin ⅛ inch rings and cook them over medium heat for about 15 minutes lowering heat if they seem to be getting too dark.
Using a strainer over a bowl, strain well, and spread out on a paper towel-lined plate, blot, sprinkle with salt and let cool. They will crisp more as they cool. Feel free to reuse the flavorful shallot-infused oil!
You could also use dehydrated shallots with no oil.
- Serving Size: 1 tablespoon
- Calories: 35
Keywords: peanut crunch, crunchy peanut topping, crispy shallots, Malaysian Crack,