Betel Leaf Wraps with Curried Squid and Cucumber Relish
A delicate Asian-inspired appetizer featuring curry-spiced squid served on betel leaves with a fresh cucumber relish. The dish combines tender squid in a rich coconut curry sauce with a crisp, tangy cucumber relish for a perfect balance of flavors and textures.
Ingredients
- •2 tablespoons distilled white vinegar
- •2 tablespoons sugar
- •½ cup Persian cucumber
- •½ cup celery
- •1 whole red jalapeño chile
- •1 piece fresh ginger
- •10 stems cilantro stems
- •2 cloves garlic
- •1 piece fresh ginger
- •2 tablespoons vegetable oil
- •1 tablespoon Homemade Curry Powder
- •8 ounces squid bodies
- •1 whole red jalapeño chile
- •1 tablespoon fish sauce
- •1 tablespoon oyster sauce
- •1 teaspoon sugar
- •½ cup coconut cream
- •2 tablespoons low-salt chicken broth
- •16 leaves betel leaves
- •4 leaves Boston lettuce
- •4 leaves romaine lettuce
Cooking Instructions
- 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.
5 min
- 2.
Grind cilantro stems, garlic, and ginger in mini processor to paste.
3 min
- 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.
5 min
- 4.
Arrange betel leaves on platter. Using slotted spoon, top each leaf with squid mixture. Spoon relish over.
5 min
