If using papaya, begin 2-3 days in advance
by shredding the peeled papaya as finely as possible. Sprinkle with 1
tsp salt, mix well and sun dry until completely dried up. Alternatively,
finely shred the white radish, salt and dry for about 1/2 day in the
When the papaya or radish are almost dry,
prepare the beans, cucumber, shallots, cauliflower and cabbage, sprinkle
with about 1 tsp salt and leave in sun for 2-3 hours. Salt the ginger
and garlic and sun dry separately for 2-3 hours.
Blend the mustard seed until fine, add
dried prawns and blend until fine, then add turmeric, garlic and shrimp
paste and blend, adding a little of the oil if necessary. Heat the
remaining oil and fry blended ingredients until fragrant, then mix in
vinegar, sugar and salt, stirring until dissolved. Remove from heat.
Choose straight chilies with the stalk
still on. Slit each chili lengthwise, leaving 0.5cm (1/4 inch) at both
ends still intact. Use a sharp knife to carefully remove the seeds and
membrane from inside the chilies. Stuff each chili with a little of the
dried papaya, then mix with the prepared vegetables and ginger.
Pack carefully into jars. Pour over the
vinegar mix and close tightly. Leave 3 days before serving. Will keep at
least 1 month without refrigeration.
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