Peanut Chili Crunch- a flavorful Southeast Asian topping that adds texture, flavor and heat to dishes you already make! (Aka Seroendeng)
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.
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.
Keywords: peanut crunch, crunchy peanut topping