Indonesian Serundeng Crisp Spiced Coconut with Peanuts
Transport your taste buds to the vibrant streets of Indonesia with this irresistible Serundeng recipe—Crisp Spiced Coconut with Peanuts. This traditional Indonesian condiment combines golden-toasted shredded coconut with crunchy peanuts, fragrant lemongrass, kaffir lime leaves, and a perfect blend of turmeric and coriander for a warm spiced aroma. Crispy shallots add a delightful crunch, while a hint of coconut sugar lends subtle sweetness. Perfect as a topping for rice, curries, or noodles, or enjoyed as a savory snack, this dish offers layers of texture and bold flavors in every bite. Quick to prepare and naturally gluten-free, this authentic Serundeng is a must-try for lovers of exotic cuisine.
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Recipe Information
Ingredients
- 200 grams Unsweetened shredded coconut
- 100 grams Raw peanuts (skin-on or skinless, as preferred)
- 3 large Shallots, thinly sliced
- 4 Garlic cloves, minced
- 1 Lemongrass stalk, finely chopped (white part only)
- 3 Kaffir lime leaves, finely chopped
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 tablespoon Sugar (preferably coconut sugar)
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil or coconut oil
Instructions
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium heat.
Add the peanuts and toast them for 3–4 minutes, stirring frequently, until golden brown and crunchy. Remove the peanuts from the pan and set aside.
In the same pan, add the remaining vegetable oil and fry the thinly sliced shallots until golden and crispy, about 5–7 minutes. Use a slotted spoon to remove the crispy shallots from the pan and set aside.
Lower the heat and add the minced garlic, chopped lemongrass, and kaffir lime leaves to the pan. Sauté for 2–3 minutes until aromatic, being careful not to burn them.
Stir in the turmeric powder, ground coriander, sugar, and salt, ensuring all the spices are evenly distributed.
Add the shredded coconut to the pan and toss well to coat with the spices. Continue to cook on low heat for 10–12 minutes, stirring frequently, until the coconut turns golden brown and becomes crispy.
Once the coconut is crispy, add the toasted peanuts and the crispy shallots back into the pan. Mix everything together thoroughly.
Taste and adjust seasoning with additional salt or sugar, if necessary.
Allow the Serundeng to cool completely before storing it in an airtight container. The crispiness will intensify as it cools.
Serve as a condiment or topping for rice dishes, curries, or noodles, or enjoy as a crunchy snack on its own.
Nutrition Facts
Calories |
2266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.3 g | 264% | |
| Saturated Fat | 124.6 g | 623% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2476 mg | 108% | |
| Total Carbohydrate | 97.3 g | 35% | |
| Dietary Fiber | 48.4 g | 173% | |
| Total Sugars | 35.9 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2239 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
