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

Peanut Chili Crunch (aka Seroendeng)

chili

peanuts

crispy shallots (available at Asian markets,

salt

Optional additions: toasted coconut, coconut

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.

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??

Get serious.  Three months? Set it on the counter? No way it will last that long. I made a batch yesterday and left it on the counter and I'm in danger of not having enough to serve with your Thai Chicken &amp; Rice bake tonight! It really IS that good!!!!

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!

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.

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"

my sweet lord - this is amaaaaaaazing!  I found it needed a tad more salt, but I'm a salt-devil. 
Thanks Sylvia &lt;3

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.

peanut chili crunch (aka seroendeng)

Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 1

Author : Sylvia Fountaine

Ingredients

Instructions

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