Koonee Sambola Shrimp sambol The dried shrimp, or koonee, used in this delicious sambol are very small – no thicker than a piece of twine. They are sold in Asian grocery stores.
1 small onion, fi nely chopped 3 fresh red chillies, deseeded and fi nely chopped 1 teaspoon fenugreek seeds 1 tablespoon lemon juice
Put all the ingredients, except the coconut, into a saucepan. Add 125 ml (4 fl oz/½ cup) water, cover, and simmer over low heat until the onion is soft. Add the coconut and toss, uncovered, until the coconut absorbs all the liquid. Taste and add extra salt and lemon juice if necessary. Serve with rice and curries.
1½ teaspoons salt ½ teaspoon ground turmeric 3 tablespoons dried shrimp 135 g (5 oz/1½ cups) freshly grated or desiccated (shredded) coconut
The Complete Asian Cookbook Lanka Grant © 2014• Sri Hardie
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