Name: Spiced Coconut with Peanuts (Serundeng)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 3 cups
Cuisine: Indonesian
Ingredients: 1 tablespoon tamarind juice; 4 cups (400 g) freshly grated coconut or 3 cups (240 g) unsweetened desiccated coconut; ⅔ cup (100 g) roasted unsalted peanuts, skins discarded; ½ teaspoon salt; 1 teaspoon dried shrimp paste (trasi), dry-roasted; 2 teaspoons shaved palm sugar or dark brown sugar; 2 cloves garlic, peeled; 2 shallots, peeled

Preparation info

Makes
3 cups

Difficulty
Easy
Ready in
30 min

Appears in

The Food of Indonesia

By Heinz Von Holzen

Published 2015

About

Ingredients

2 shallots, peeled
2 cloves garlic, peeled
2 teaspoons

Asia
Indonesia
Fish course
Sauce
Pescatarian
Gluten-free
South East Asia

Method

Grind the shallots, garlic, sugar, shrimp paste and tamarind juice to a smooth paste in a mortar or blender. Add the grated coconut and mix well.
Dry-fry the mixture in a wok or skillet over very low heat for 10 to 15 minutes until golden brown and flaky. Add the peanuts and salt, and mix until well blended. Remove from the heat and set aside to cool. Serve in

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