-
Cut cucumbers and carrot into 2.5
cm strips.
-
Cut the red chili into 5 cm strips
and the large onion into 5 cm wedges.
-
Sprinkle salt over the cut
vegetables and let them stand for at least 2 hours.
-
When the vegetables are limp, wash
away the salt and spread them on a clean tea towel in a cool place
to dry.
-
Grind together the chilies,
shallots, garlic, ginger and candlenuts.
-
Pound the dried prawns.
-
Heat the oil and fry mustard seed
for 1/2
minute before adding in the ground ingredients and turmeric powder.
-
Fry for another 5 minutes.
-
When the oil separates, add in the
dried prawns and continue cooking for another 3 minutes before
adding in the vinegar and sugar.
-
Cook slowly until the mixture is
fairly thick.
-
Add in more salt and sugar if
necessary.
-
Stir in the prepared vegetables and
toss quickly to mix well.
-
When the vegetables are well mixed
with the spices, remove the pan from the heat.
-
Cool slightly before storing in
clean, dry jars.
