Betel Leaf Wraps with Curried Squid and Cucumber Relish

Betel Leaf Wraps with Curried Squid and Cucumber Relish
Photo by Kana Okada

Ingredients

  • 2 tablespoons sugar
  • 1 tablespoon Homemade Curry Powder
  • 1 1-inch piece peeled fresh ginger
  • ½ cup coconut cream
  • 2 tablespoons low-salt chicken broth
  • 1 tablespoon fish sauce (such as nam pla or nuoc nam)
  • 10 long fresh cilantro stems
  • + 12 more ingredients
    • 2 tablespoons distilled white vinegar
    • 2 tablespoons vegetable oil
    • 2 garlic cloves
    • 1 red jalapeño chile
    • 16 betel leaves, small Boston lettuce leaves, or small romaine lettuce leaves
    • ½ cup Persian cucumber
    • 1 red jalapeño chile
    • ½ cup celery
    • 1 1-inch piece peeled fresh ginger
    • 8 ounces cleaned squid bodies cut crosswise into 1/4-inch-thick rings
    • 1 teaspoon sugar
    • 1 tablespoon oyster sauce

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. Grind cilantro stems, garlic, and ginger in mini processor to paste. Heat oil in heavy ...

View full recipe at Epicurious

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