Betel Leaf Wraps with Curried Squid and Cucumber Relish

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

Ingredients

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

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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