Betel Leaf Wraps With Curried Squid And Cucumber Re

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Betel Leaf Wraps With Curried Squid And Cucumber Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions