Serundeng is an Indonesian spicy fried coconut flakes, which is made from sautéing grated coconut, and is often used as a side dish to accompany rice.
- 1 shallot, peeled
- 1 clove garlic, peeled
- 1 teaspoon shaved palm sugar or dark brown sugar
- 1/2 teaspoon dried shrimp paste (trasi), dry-roasted
- 1/2 tablespoon Tamarind Juice
- 2 cups (200 g) freshly grated coconut or 1 ½ cups (120 g)
- Unsweetened desiccated coconut
- 1/3 cup (50 g) roasted unsalted peanuts, skins discarded
- 1/4 teaspoon salt
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 small bowls or sprinkle over rice or side dishes. Serundeng keeps for 2 weeks in an artight container.