Crispy chilli peanut sprinkle

Crispy chilli peanut sprinkle

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  • Makes 1 cup
  • Easy
  • 10 minutes
  • 40 minutes


  • 2 T canola oil, plus ½ cup
  • 1 shallot, finely chopped
  • 5 cloves garlic, smashed
  • 3 Woolworths Serenade chillies, finely chopped
  • 3 black peppercorns
  • 3 T red chilli flakes
  • 1 t smoked paprika
  • 1 t soya sauce
  • ½ t sugar
  • 100 g peanuts, toasted

Cooking Instructions

1. Heat 2 T canola oil in a pan over a medium heat. Add the shallot, garlic, chillies and peppercorns. Sweat until the shallots and garlic are soft, then add the remaining canola oil and cook over a low heat until caramelised.

2. In another pan, combine the chilli flakes, smoked paprika, soya sauce, sugar and peanuts. Strain the oil on to the peanuts into the pan and cook over a low heat for 5 minutes. Cool and store in an airtight container in the fridge.

3. Serve with a fried egg, glass noodles and a squeeze of lime juice.

Find more chilli recipes here.

Bianca Strydom Recipe by: Bianca Strydom
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Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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