Sri Lankan Chili paste

January 13, 2019
Sri Lankan style Chinese Chili Paste is a great side dish or condiment used for many food, mainly fried rice. For special celebrations, Sri Lankans love to have this Chinese chili paste as a side dish, specially for Fried Rice. 


100g small onions (thinly sliced)
50g dried shrimp powder 
100g red chili flakes
1 cup vegetable oil/ sunflower oil
1 tbsp ginger garlic paste
1 tbsp vinegar
1 tbsp soya sauce
1 tbsp sugar 
1 tbsp salt or as per taste


  1. Heat 1/2 cup oil in a pan deep fry the thinly sliced onions and then crush them or grind them using a food processor. 
  2. In to the same oil the onions were fried, add the ginger garlic paste and saute for few seconds. Then add the dried shrimp powder and mix well. Transfer the mixture to a bowl.
  3. Now add the remaining 1/2 cup of oil into the same pan and heat over medium to high heat. Gradually add the dried red chili flakes and stir fry for 2-3 minutes.
  4. Add the shrimp and garlic paste, crushed onions and mix well.
  5. After everything is mixed, add sugar, soya sauce, vinegar and salt. Mix altogether and stir fry for 2-3 minutes in medium to high heat. 
  6. Transfer the chili paste into bowl and let it cool completely before transferred to a jar. 
  7. Once the chili paste is completely cooled, transfer into a clean dry airtight jar. (better to use a glass jar). Your chili paste is now ready. Enjoy!


  •  You can store this in an airtight container up to three to four weeks in room temperature. 
  • If you don't find dried shrimps, you can use fresh shrimps. Deep fry them and grind it.

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