Betel Leaf Wraps with Curried Squid and Cucumber Relish

Name: Betel Leaf Wraps with Curried Squid and Cucumber Relish
Yield: 4 servings
Ingredients: 1 2 tablespoons distilled white vinegar; 1 2 tablespoons sugar; 1 1/2 cup finely diced unpeeled Persian cucumber; 1 1/2 cup finely diced celery; 1 1 red jalapeño chile, seeded, finely diced; 1 1 1-inch piece peeled fresh ginger, cut into matchstick-size strips; 1 10 long fresh cilantro stems, chopped; 1 2 garlic cloves, halved; 1 1 1-inch piece peeled fresh ginger, chopped; 1 2 tablespoons vegetable oil; 1 1 tablespoon Homemade Curry Powder; 1 8 ounces cleaned squid bodies, cut crosswise into 1/4-inch-thick rings; 1 1 red jalapeño chile, seeded, cut into matchstick-size strips; 1 1 tablespoon fish sauce (such as nam pla or nuoc nam); 1 1 tablespoon oyster sauce; 1 1 teaspoon sugar; 1 1/2 cup coconut cream; 1 2 tablespoons low-salt chicken broth; 1 16 betel leaves; 1 small Boston lettuce leaves; 1 or small romaine lettuce leaves

From the kitchen of Carly

Tender squid gets a quick curry treatment, then folded into betel leaves with a bright cucumber and celery relish. The cool, tangy crunch cuts through the creamy coconut sauce. Southeast Asian flavors, hand-held elegance, serious flavor in every bite.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons distilled white vinegar
12 tablespoons sugar
11/2 cup finely diced unpeeled Persian cucumber
11/2 cup finely diced celery
11 red jalapeño chile, seeded, finely diced
11 1-inch piece peeled fresh ginger, cut into matchstick-size strips
110 long fresh cilantro stems, chopped
12 garlic cloves, halved
11 1-inch piece peeled fresh ginger, chopped
12 tablespoons vegetable oil
11 tablespoon Homemade Curry Powder
18 ounces cleaned squid bodies, cut crosswise into 1/4-inch-thick rings
11 red jalapeño chile, seeded, cut into matchstick-size strips
11 tablespoon fish sauce (such as nam pla or nuoc nam)
11 tablespoon oyster sauce
11 teaspoon sugar
11/2 cup coconut cream
12 tablespoons low-salt chicken broth
116 betel leaves
1small Boston lettuce leaves
1or small romaine lettuce leaves

Instructions

Stir vinegar and sugar in small bowl until sugar dissolves; set aside to use as dressing. Combine cucumber, celery, chile, and ginger in another small bowl. Mix dressing into relish by tablespoonfuls to taste.
Grind cilantro stems, garlic, and ginger in mini processor to paste.
Heat oil in heavy large skillet over medium-high heat. Add cilantro paste and stir 1 minute. Add curry powder; stir 30 seconds. Add squid and chile strips. Stir-fry until squid is almost tender, about 1 minute. Stir in fish sauce, oyster sauce, and sugar. Add coconut cream and chicken broth. Stir until sauce thickens slightly, about 1 minute.
Arrange betel leaves on platter. Using slotted spoon, top each leaf with squid mixture. Spoon relish over.