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Betel Leaf Wraps with Curried Squid and Cucumber Relish

Betel Leaf Wraps with Curried Squid and Cucumber Relish
Betel Leaf Wraps with Curried Squid and Cucumber Relish is a gluten free and dairy free side dish. This recipe serves 8. One portion of this dish contains roughly 6g of protein, 9g of fat, and a total of 128 calories. If you have low-salt chicken broth, sugar, oyster sauce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Stir vinegar and sugar in small bowl until sugar dissolves; set aside to use as dressing.
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VinegarVinegar
SugarSugar
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BowlBowl
2
Combine cucumber, celery, chile, and ginger in another small bowl.
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CucumberCucumber
CeleryCelery
GingerGinger
Chili PepperChili Pepper
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BowlBowl
3
Mix dressing into relish by tablespoonfuls to taste.
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RelishRelish
1
Grind cilantro stems, garlic, and ginger in mini processor to paste.
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CilantroCilantro
GarlicGarlic
GingerGinger
2
Heat oil in heavy large skillet over medium-high heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
3
Add cilantro paste and stir 1 minute.
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CilantroCilantro
4
Add curry powder; stir 30 seconds.
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Curry PowderCurry Powder
5
Add squid and chile strips. Stir-fry until squid is almost tender, about 1 minute. Stir in fish sauce, oyster sauce, and sugar.
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Oyster SauceOyster Sauce
Fish SauceFish Sauce
Chili PepperChili Pepper
SquidSquid
SugarSugar
6
Add coconut cream and chicken broth. Stir until sauce thickens slightly, about 1 minute.
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Chicken BrothChicken Broth
Coconut CreamCoconut Cream
SauceSauce
7
Arrange betel leaves on platter. Using slotted spoon, top each leaf with squid mixture. Spoon relish over.
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Betel LeavesBetel Leaves
RelishRelish
SquidSquid
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Slotted SpoonSlotted Spoon
DifficultyHard
Ready In45 m.
Servings8
Health Score21
Dairy FreeGluten Free
DietsGluten FreeDairy Free
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