Tempered Kunisso | Cooking with Aunty D

Think Sri Lankan food is spicy? This dish takes it up a notch. With fiery habaneros, crispy kunisso and an explosion of flavours, this tempered shrimp will leave your taste buds tingling.

Try it out with Aunty D!

Ingredients:

Habanero 4 nos
Shallots 8 nos
Curry leaves
Garlic 3 cloves
Oil 1 tbsp
Pandan leaves
Dry red chilli 4 nos
Turmeric 1/2 tsp
Chilli flakes 1 tsp
Salt 1/2 tsp
Chilli powder 1/2 tsp

Method:

In a mortar and pestle, crush the habaneros, shallots and curry leaves until they form a rough paste.

Heat oil in a pan and toss in the sliced garlic, pandan leaves and dried red chillies. Stir until fragrant.

Add turmeric powder, the crushed habanero mix and chilli flakes.

Sprinkle in salt, chilli powder, and finally, the dried baby shrimp. Stir well until the shrimp turn golden and crispy.

Serve hot and brace yourself for the heatwave of flavours!

Aunty D. is a full-time mom working a little magic in the kitchen whenever she’s got time on her hands. She brings to you easy and fast recipes with a twist of Sri Lankan spices and cooking techniques. Get Cooking!

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