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Recipes

Betel Leaf Wraps with Curried Squid and Cucumber Relishn

By Martin BoetzPhotography by Kana Okada
Image may contain Food Lunch Meal Plant Human Person Dish and Bowl

Recipe information

  • Yield

    8 Servings

Ingredients

Relish

2

tablespoons distilled white vinegar

2

tablespoons sugar

1

/2 cup finely diced unpeeled Persian cucumber

1

/2 cup finely diced celery

1

red jalapeño chile, seeded, finely diced

1

1-inch piece peeled fresh ginger, cut into matchstick-size strips

Wraps

10

long fresh cilantro stems, chopped

2

garlic cloves, halved

1

1-inch piece peeled fresh ginger, chopped

2

tablespoons vegetable oil

1

tablespoon Homemade Curry Powder

8

ounces cleaned squid bodies, cut crosswise into 1/4-inch-thick rings

1

red jalapeño 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

Need to make a substitution?

Preparation

  1. For relish

    Step 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. For wraps

    Step 2

    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.

    Step 3

    Arrange betel leaves on platter. Using slotted spoon, top each leaf with squid mixture. Spoon relish over.

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