Spicy Green Papaya Salad with Grilled Char Siu Chicken Wings
Sreyda recipe - Cambodian
- Prep time
- 35 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 large green papaya (unripe, peeled and julienned (at least 4 cups))
- 1 cup cherry tomatoes (halved)
- 1 cup green beans (long beans or regular, cut into 1-inch pieces)
- 8-15 fresh Khmer chilies (bird's eye chilies, and/or 5-8 dried chilies, or more for extreme heat)
- 2 tablespoons fermented fish sauce (padaek, unfiltered for the darkest color and most pungent flavor)
- 2 tablespoons fish sauce (southeast asian brands preferred)
- 1 tsp fermented shrimp paste or black crab paste (optional, for authentic color and flavor)
- 1/2 tsp crab paste
- 2 tablespoons palm sugar (or brown sugar, dissolved in a little hot water)
- 1 clove garlic (or to taste)
- 2 tablespoons fresh lime juice
- 1.5 lbs chicken wings (separated at the joint)
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoons dark soy sauce (for extra color)
- 1 tablespoons honey or brown sugar
- 1 tsp Chinese five-spice powder
- 2 cloves garlic (minced)
- 1 tsp sesame oil
- Optional: 1 tbsp fermented red bean curd for a traditional red color and flavor
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
Serve: Transfer the salad to a serving platter. Garnish with fresh herbs and serve immediately.
- 7
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.
- 8
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).
- 9
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.
- 10
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.