Kunisso sambol

Kunisso sambol

Dried shrimp and coconut sambol

By
From
Sri Lankan Flavours
Serves
6
Photographer
Craig Wood

This dish takes about 30 minutes to make but it is worth the work.

Ingredients

Quantity Ingredient
1/2 cup dried shrimp
3 tablespoons oil
1 1/2 cups desiccated coconut
2 onions, thinly sliced
1 tablespoon crushed red chillies
10 curry leaves
1 teaspoon paprika
1/2 cup maldive fish flakes
salt, to taste
1 lime, juiced

Method

  1. Cover shrimp with water and soak for 30 minutes. Drain and set aside.
  2. Heat half the oil in a pan over medium heat. Add shrimp and sauté until they become golden brown – about 2 minutes. Take shrimp out of the pan with a slotted spoon and place on absorbent paper to drain.
  3. Using the same pan, add remaining oil and the coconut and brown slightly – about 30 seconds. Add onion, chillies, curry leaves, paprika and Maldive fish and cook for a further minute until golden brown. Add salt to mixture then shrimps. Cook until the mixture is crispy and golden. Remove from heat and finish off with lime juice.
  4. Serve with pieces of bread, which are used to scoop up the sambol.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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