Betel Leaf Wraps With Curried Squid And Cucumber Relish Recipe

Name: Betel Leaf Wraps With Curried Squid And Cucumber Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons distilled white vinegar; 2 tablespoons sugar; 1/2 cup finely diced unpeeled Persian cucumber; 1/2 cup finely diced celery; 1 red jalapeno chile, seeded, finely diced; 1 1-inch piece peeled fresh ginger, cut into matchstick-size strips; 10 long fresh cilantro stems, chopped; 2 garlic cloves, halved; 1 1-inch piece peeled fresh ginger, chopped; 2 tablespoons vegetable oil; 1 tablespoon; 8 ounces cleaned squid bodies, cut crosswise into 1/4-inch-thick rings; 1 red jalapeno chile, seeded, cut into matchstick-size strips; 1 tablespoon fish sauce (such as nam pla or nuoc nam); 1 tablespoon oyster sauce; 1 teaspoon sugar; 1/2 cup coconut cream; 2 tablespoons low-salt chicken broth; 16 betel leaves, small Boston lettuce leaves, or small romaine lettuce leaves

Servings: persons

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

1
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.
2
Grind cilantro stems, garlic, and ginger in mini processor to paste.
3
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.
4
Arrange betel leaves on platter. Using slotted spoon, top each leaf with squid mixture. Spoon relish over.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons distilled white vinegar, 2 tablespoons sugar, 1/2 cup finely diced unpeeled Persian cucumber, 1/2 cup finely diced celery, and more.

Yes, Betel Leaf Wraps With Curried Squid And Cucumber Relish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Betel Leaf Wraps With Curried Squid And Cucumber Relish

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