Petitchef

Pickled chillies stuffed with shredded papaya

Starter
2 servings
10 min
2 min
Very Easy

Ingredients

Number of serving: 2
2 medium sized green papaya

15 large green chillies

100 g shallots ,slice

100 g garlics, slice

20 g ginger, shredded

20 g turmeric, shredded

50 g dried prawns, soaked and pounded

2 tablespoons oil

2 tablespoons toasted sesame seeds

seasoning

2 tablespoons vinegar

15g sugar

1/2 teaspoon turmeric powder

1/2 teaspoon salt

pickling solution

150 g sugar

250 ml vinegar

250 ml water

1/2 teaspoon turmeric powder

1/2 teaspoon salt or taste

Preparation

  • Step 1 - Pickled Chillies Stuffed with Shredded Papaya
    Peel and shred papaya. Dry in the sun for 1 day.
    Wash and drain the chillies. Make a slit in the chillies and scrape away the seeds and set aside.
  • Step 2 - Pickled Chillies Stuffed with Shredded Papaya
    Heat up half of the oil and fry the dried prawns, ginger and turmeric until fragrant. Add in papaya and stir in seasoning. Stir fry for about 2 minutes.
  • Remove and let cool.
  • While waiting for the papaya to be cooled, prepare the pickle solution by heating up the remaining of the oil, add pickling solution and bring to just a simmering boil.
  • Stuff the papaya mixture into the slit chillies.
  • Arrange stuffed chillies, shallots and garlics in a suitable glass ware.
  • Pour over with pickling solution.
  • Make sure that the chillies are completely covered by the solution. Allow to pickle for 2 days before consuming. It keeps well for about 3 days at room temperature and can be kept in the refrigerator for about 1 week. Stuffed chillies in glass container.
  • Pickle chillies stuffed papaya after 2 days.
  • Serve with a sprinkle of some toasted sesame seed.

Photos

Pickled Chillies Stuffed with Shredded Papaya, photo 1Pickled Chillies Stuffed with Shredded Papaya, photo 2




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