Betel Leaf Wraps with Curried Squid and Cucumber Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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In this appetizer, the spicy squid and the cooling relish are wrapped in betel (pronounced beetle ) leaves, which have a slightly bitter taste. If you can't find betel leaves, Boston or romaine lettuce leaves make a good substitute. 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 jalapeño 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 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 |
Directions:
1. For relish: 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: 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.
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