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
