How to Make Sri Lankan Koonissu Sambol (Spicy Baby Shrimp Mix)

 How to Make Sri Lankan Koonissu Sambol (Spicy Baby Shrimp Mix)

Ah, Koonissu Sambol. If you know, you know. Tiny dried baby shrimps that pack a punch. Salty. Spicy. Smoky. Little ocean bits that cling to your tongue and won’t let go. My grandmother used to make this in the mornings. With fresh red rice. Coconut. And black tea without sugar. Bitter but good. Real good.
So today, I’ll tell you how to make it the old way. Not the fancy Instagrammable way. The proper way. 

Like how the smell creeps out of the kitchen window and makes the neighbors jealous.

The Things You Need:

• Dried baby shrimps (Koonissu) – 100g. Tiny ones. Not the big chewy kind.
• Red onions – 2 medium, sliced thin.
• Garlic – 4 cloves. Not 2. Not 3. Four. Chopped rough.
• Green chilies – 2 or 3. Maybe 4 if you’re brave.
• Curry leaves – a small handful. Fresh ones.
• Pandan leaf – a small piece. Torn.
• Chili flakes – 1 tablespoon. Or less. Or more. Your mouth, your rules.
• Turmeric powder – ½ teaspoon.
• Salt – to taste. Careful. The shrimps are salty little devils already.
• Sugar – just a pinch. Not for sweetness. For magic.
• Lime – half a one.

Okay. Story time.

First you wash the shrimps. Cold water. Twice. Maybe thrice. Depends on how dusty they look. You don’t want beach sand in your sambol. Drain well. Leave them sitting. Dripping.

Then oil in the pan. Coconut oil. Don’t fight me on this. The smell of coconut oil is half the dish. Heat it up. Medium flame. Not too high. Not too lazy.

Onions go in. Fry till soft, golden. Not dark brown. Garlic next. Fry until the house starts to smell like something amazing is happening. Throw in the green chilies, curry leaves, pandan. Stir. Wait. 

Something pops. It’s okay. That’s the good part.

Now the shrimps. In they go. Stir, stir, stir. They curl up. Tight little things. Fry till they smell toasty. Like roasted ocean.

Chili flakes, turmeric. Sprinkle them in. Salt. Sugar. Careful. Taste if you dare. Hot stuff. Fry for another 3-4 minutes. Everything gets coated. A little crispy at the edges.

Switch off. Squeeze lime. Stir again.

Done.

Taste it. Tiny shrimp bombs. Heat. Tang. Sweet pinch. Coconut smoky background. Your tongue says hello and ouch at the same time.

Serve with plain rice. Or bread. Or nothing. Eat by the spoon. No one’s judging.

Old food. Simple food. The best kind.