Traditional recipes

Betel Leaf Wraps with Curried Squid and Cucumber Relishn

Betel Leaf Wraps with Curried Squid and Cucumber Relishn



  • 2 tablespoons distilled white vinegar
  • 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
  • 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
  • 2 tablespoons low-salt chicken broth
  • 16 betel leaves, small Boston lettuce leaves, or small romaine lettuce leaves

Recipe Preparation

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.

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.

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