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chilli paste(sri Lankan style)

Chili paste(Sri Lankan style.

Chili/chilli paste that spicy side condiment you add to your chinese fried rice just to make it extra spicy.

This easy chili paste needs just 6 ingredients and can be made at home in bulk to last 2-3 months or a smaller portion for you and your family for a few weeks.

recipes that you can use this Sri Lankan style chilli paste.

Use the chilli paste when you want to make

Chili/chilli paste that spicy side condiment you add to your chinese fried rice just to make it extra spicy.

What is kunisso?

Kunisso is is one half of the ingredient used to make this Sri Lankan chilli paste.

Kunisso is basically small or baby shrimp. these come washed and packed so they are easy to use.

Where can I buy kunisso?

They are available on amazon online, search under dried baby shrimp.
Try the Sri Lankan, Indian or even Thai shops.

What are the substitutes that I can use instead of Kunisso(dried baby shrimp)?

If you find larger dried shrimp simply run them through a blender for a few seconds to break them into smaller pieces.

How to substitute dried baby shrimp with fresh shrimp?


If you are unable to find kunisso(dried baby shrimp)then clean, devein shrimp(frozen shrimp would do as well)and then deep fry them until they are quite crispy.

I will write down how to use the deep-fried shrimp on the recipe instructions below.

How much oil to use when making Sri Lankan chilli paste.

Oil in chilli paste works as a way to preserve it for a longer period of time without refrigeration.

For this recipe, I am using just enough oil to fry the ingredients and not adding oil to a point where the chilli paste completely submerged in it.

But if you prefer it this way just adjust the amount of oil by adding more once the oil quantity on the recipe instruction.

What other extra ingredients can I add to make the chilli paste?

You can add fried onions as well as fried ginger which are then blended and added to the mix to add extra flavor.

Add these to the chilli paste just after frying the minced garlic.

Utensils and appliances needed

Large frying pan.

Storing– use air tight container and always use a dry spoon. refrigerate when not in use.

Reheating– reheating is not needed, if you’ve refrigerated the chilli paste just take some and let it reach room temperature before use.

RECIPE DIFFICULTY -EASY

How to make Sri Lankan chilli paste.

1 cup of oil(can increase up to 2 cups if you want it oily)

10 garlic cloves minced

100g of dried small shrimp(kunisso, substitute with fresh shrimp deep-fried)

100g of chilli flakes

1/4 cup sugar(about 4 tablespoons which you can reduce as per your need)

4 tablespoons of soy sauce

Salt to season

Method

Have all your ingredients ready.
If the kunisso are slightly larger then simply blitz it in a grinder to smaller pieces avoid turning it into a fine powder.

If you are unable to find dried shrimp then use fresh shrimp, first clean, devein, remove the shell and then deep fry them.

Once this is done, add them to a grinder and blend until you have a somewhat paste-like consistency.

Add(2-3 tablespoons of oil to ease the blending). then add as instructed on the recipe below.

ingredients for sri Lankan chilli paste

Place pan over low heat and pour in the oil.

Add the minced garlic(10-12 cloves)and fry them over low heat for 30-40 seconds or just long enough they separate into individual pieces.

Add the dried kunisso(100g,read above how to substitute with fresh shrimp) into the pan and combine with the frying galric.

Constantly stir for an even fry while maintaining low heat.

Stir for 3 minutes.

Now add the red chillie flakes(100g).

As you stir and combine the ingredients to make the chilli paste, you’ll notice the oil being absorbed and the chilli paste almost looks dry.

Pour additional oil while stirring(1/4 cup)if you need to.

Add the sugar(1/4 cup) and soy sauce(3 tbsp) and season with salt.

You can adjust the sugar and salt taste as per your need.

Cook for another 2 minutes over low heat. remove from stove. you may notice that the chilli paste is not so oily.

But if you do prefer it to be oily then add an additional amount of oil so that you have the chilli paste submerged in it.

Once cool. transfer to a glass bottle.

For best results let it rest for a day before use.

This is your basic chilli paste recipe.

I would suggest playing around with the quantity of each ingredient(chilli flakes, shrimp)a little every time you make a new batch of chilli paste to come up with your own blend.

Yield: 6

chilli paste(sri Lankan style)

chilli paste in a bottle.

Chili/chilli paste that spicy side condiment you add to your chinese fried rice just to make it extra spicy.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

  • 1 cup of oil(can increase up to 2 cups if you want it oily)
  • 10 garlic cloves minced
  • 100g of dried small shrimp(kunisso, substitute with fresh shrimp deep-fried)
  • 100g of chilli flakes
  • 1/4 cup sugar(about 4 tablespoons which you can reduce as per your need)
  • 4 tablespoons of soy sauce
  • Salt to season

Instructions

Have all your ingredients ready. If the kunisso are slightly larger then simply blitz it in a grinder to smaller pieces to avoid turning it into a fine powder.

If you are unable to find dried shrimp then use fresh shrimp, first clean, devein, remove the shell and then deep fry them.

Once this is done, add them to a grinder and blend until you have a somewhat paste-like consistency.

Add(2-3 tablespoons of oil to ease the blending). then add as instructed on the recipe below.

Place pan over low heat and pour in the oil.

Add the minced garlic(10-12 cloves)and fry them over low heat for 30-40 seconds or just long enough they separate into individual pieces.

Add the dried kunisso(100g, read above how to substitute with fresh shrimp) into the pan and combine with the frying garlic.

Constantly stir for an even fry while maintaining low heat.

Stir for 3 minutes.

Now add the red chillie flakes(100g).

As you stir and combine the ingredients to make the chilli paste, you’ll notice the oil being absorbed and the chilli paste almost looks dry.

Pour additional oil while stirring(1/4 cup)if you need to.

Add the sugar(1/4 cup) and soy sauce(3 tbsp) and season with salt. You can adjust the sugar and salt taste as per your need.

Cook for another 2 minutes over low heat. remove from stove. you may notice that the chilli paste is not so oily.

But if you do prefer it to be oily then add an additional amount of oil so that you have the chilli paste submerged in it.

Once cool. transfer to a glass bottle, for best results, let it rest for a day before use.

This is your basic chilli paste recipe.

I would suggest playing around with the quantity of each ingredient(chilli flakes, shrimp)a little every time you make a new batch of chilli paste to come up with your own blend.

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.

It’s free and on the blog, for you to try anytime.


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