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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.
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 .
The three predominant ingredients are dried Thai red chilies, roasted peanuts and crispy shallots.
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 (aka Seroendeng)
- Prep Time: 10
- Cook Time: 5
- Total Time: 15 minutes
- Yield: 1 cup 1x
- Category: Spices, Toppings, Condiments
- Method: Dry fry
- Cuisine: Balinese
Description
Peanut Chili Crunch- a flavorful Southeast Asian topping that adds texture, flavor and heat to dishes you already make! (Aka Seroendeng)
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
- 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!
Instructions
Remove chili stems and crumble chilies and dry fry over medium heat until toasted, about 3-4 minutes.
Place in a food processor (or chop) and pulse. Add roasted peanuts and pulse a few times. ( or chop)
Place in a bowl with the crispy shallots and salt. Feel free to embellish to your taste.
Notes
To make homemade crispy shallots, heat 1 cup vegetable or peanut oil in a small saucepan.
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.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
Keywords: peanut crunch, crunchy peanut topping, crispy shallots, Malaysian Crack,
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.
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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
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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”
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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.
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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!
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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??
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Thanks Johnny! It will keep up to 3 months in a air tight container.