Pickled chillies stuffed with shredded papaya

Ingredients

• 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

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Preparation

• 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.
• 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.