Betel Leaf Wraps with Curried Squid and Cucumber Relish

Ingredients for Betel Leaf Wraps with Curried Squid and Cucumber Relish

• 2 tablespoons distilled white vinegar

• 2 tablespoons sugar

• 100g finely diced unpeeled Persian cucumber

• 50g finely diced celery

• 1 red jalapeño chilli, seeded, finely diced

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

• 10 long fresh coriander stems, chopped

• 2 garlic cloves, halved

• 1 1-inch piece peeled fresh ginger, chopped

• 2 tablespoons vegetable oil

• 1 tablespoon Homemade Curry Powder

• 230g cleaned squid bodies, cut crosswise into 1/4-inch-thick rings

• 1 red jalapeño chilli, seeded, cut into matchstick-size strips

• 1 tablespoon fish sauce (such as nam pla or nuoc nam)

• 1 tablespoon oyster sauce

• 1 teaspoon sugar

• 120ml coconut cream

• 2 tablespoons low-salt chicken broth

• 16 betel leaves, small Boston lettuce leaves, or small cos lettuce leaves

How to make Betel Leaf Wraps with Curried Squid and Cucumber Relish

Stir vinegar and sugar in small bowl until sugar dissolves; set aside to use as dressing. Combine cucumber, celery, chilli, and ginger in another small bowl. Mix dressing into relish by tablespoonfuls to taste.

Grind coriander stems, garlic, and ginger in mini processor to paste.

Heat oil in heavy large skillet over medium-high heat. Add coriander paste and stir 1 minute. Add curry powder; stir 30 seconds. Add squid and chilli 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.