Taste of Southeast Asia: Papaya Salad with Grilled Chicken Wings
Here in Stockton, California, we’re blessed with an incredible tapestry of culinary influences. From the fertile farmlands surrounding us to the diverse communities that call this city home, there’s always something new and exciting to taste. Today, we’re diving deep into the vibrant flavors of Southeast Asia with a recipe that’s sure to tantalize your taste buds: a fiery Lao-style Green Papaya Salad paired with savory-sweet Grilled Char Siu Chicken Wings. Get ready for a dish that’s bursting with fresh ingredients, bold spices, and that addictive umami punch!
The Heart of the Heat: Crafting the Perfect Tam Mak Hoong
Forget everything you thought you knew about salads; this isn’t your average leafy green bowl! Our Green Papaya Salad, known as Tam Mak Hoong in Laos and parts of Cambodia, is a symphony of textures and intensely bold flavors. The star of the show is, of course, the unripe green papaya, julienned into crisp, refreshing strands. But what truly sets this salad apart is its dark, pungent, and incredibly spicy dressing.
The magic happens in a large mortar and pestle. This isn’t just a mixing tool; it’s an essential instrument for bruising the ingredients, releasing their oils and essences. We start by pounding a generous amount of garlic and chilies—and don’t be shy with the chilies if you love the heat! The dressing then comes alive with a potent combination of fermented fish sauce (padaek), regular fish sauce, a touch of fermented shrimp or crab paste for an extra layer of savory depth, sweet palm sugar, and bright lime juice. The padaek is crucial for that characteristic dark color and funky, addictive flavor that differentiates it from milder Thai versions. Add in crisp green beans and juicy cherry tomatoes, gently bruising them to meld with the sauce. Finally, the shredded papaya is introduced, lightly pounded and tossed to ensure every strand is coated in the irresistible, spicy, and tangy dressing. It’s a labor of love, but the depth of flavor is absolutely worth it.
Grilled Perfection: Sticky Char Siu Chicken Wings
To complement the audacious flavors of the papaya salad, we’re pairing it with something equally as captivating: Grilled Char Siu Chicken Wings. Inspired by the beloved Chinese BBQ pork, these wings offer a wonderful contrast of sweet and savory, with a smoky, charred finish from the grill.
The key to fantastic char siu wings lies in the marinade. We whisk together a rich blend of hoisin sauce, soy sauce, a touch of dark soy sauce for extra color, honey (or brown sugar), fragrant Chinese five-spice powder, fresh minced garlic, and a hint of sesame oil. For an even more authentic red hue and a deeper umami profile, consider adding a tablespoon of fermented red bean curd. These wings need time to soak up all that incredible flavor, so give them at least an hour to marinate, or ideally, let them sit overnight in the refrigerator.
Once marinated, these wings are destined for the grill. Medium-high heat is your friend here, allowing the wings to cook through while developing a beautiful, slightly caramelized char on the outside. Basting with any leftover marinade during the final minutes of grilling helps to create that signature sticky, glossy glaze that we all crave. The result? Tender, juicy wings with a sweet, smoky, and irresistible crust that will have you reaching for more.
This pairing isn’t just a meal; it’s an experience. The refreshing, spicy kick of the papaya salad cuts through the richness of the char siu wings, creating a perfect balance that will make your taste buds sing. Whether you’re hosting a backyard barbecue here in Stockton or just looking for an exciting weeknight dinner, this recipe promises to transport you straight to the bustling street food stalls of Southeast Asia. Enjoy every flavorful bite!
Ingredients
Equipment
Method
- Prepare the Papaya: Peel the green papaya. Using a julienne peeler or a knife, shred the papaya into long, uneven matchstick pieces. Place the shredded papaya in a large bowl of ice water for at least 15 minutes to keep it crisp.
- Pound the Aromatics: In a large mortar, add the garlic cloves and all the fresh and dried chilies. Pound vigorously until they are broken down and form a rough paste.
- Create the Sauce: Add the fermented fish sauce, regular fish sauce, fermented shrimp/crab paste (if using), dissolved palm sugar, and lime juice to the mortar. Stir and lightly pound to combine all the sauce ingredients. The sauce should be dark and very fragrant.
- Add Vegetables: Add the green beans to the mortar and lightly pound a few times to bruise them. Then, add the cherry tomatoes and lightly crush them with the pestle to release their juices.
- Finish the Salad: Drain the papaya thoroughly. Add it to the mortar. Use the pestle to gently bruise and pound the papaya while using a large spoon to turn and toss everything together. Continue until the papaya is evenly coated in the dark sauce. Be careful not to mash the papaya—you want to bruise it to absorb the flavors, not turn it into mush.
- Serve: Transfer the salad to a serving platter. Garnish with fresh herbs and serve immediately.
- Marinate the Wings: In a large bowl, whisk together all the marinade ingredients. Add the chicken wings and toss to coat them evenly. Cover and refrigerate for at least 1 hour, or for best results, overnight.
- Prepare for Grilling: Take the wings out of the refrigerator 30 minutes before grilling. Preheat your grill to a medium-high heat (around 375°F / 190°C).
- Grill the Wings: Place the wings on the grill. Cook for about 10-12 minutes per side, or until they are cooked through and have a nice char on the outside. Baste the wings with the remaining marinade/glaze during the last 5 minutes of cooking.
- Rest and Serve: Once the wings are cooked and the glaze is sticky and caramelized, remove them from the grill. Let them rest for 5 minutes before serving alongside your spicy papaya salad.
