Betel Leaf Wraps with Curried Squid and Cucumber Relish
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings (as part of a multi-course meal)
- 2 tablespoons vegetable oil
- 2 tablespoons distilled white vinegar
- 1 teaspoon sugar
- 2 tablespoons sugar
- 1 tablespoon oyster sauce
- 1/2 cup coconut cream
- 1/2 cup finely diced celery
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 2 garlic cloves, halved
- Carbohydrate 8 g(3%)
- Cholesterol 66 mg(22%)
- Fat 9 g(14%)
- Fiber 1 g(6%)
- Protein 6 g(12%)
- Saturated Fat 5 g(25%)
- Sodium 263 mg(11%)
- Calories 136
PreparationFor 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. For wraps: 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. Arrange betel leaves on platter. Using slotted spoon, top each leaf with squid mixture. Spoon relish over.
PreparationFor 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. For wraps: 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. Arrange betel leaves on platter. Using slotted spoon, top each leaf with squid mixture. Spoon relish over.
