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
Units
Scale
- 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
