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Betel Leaf Wraps with Curried Squid and Cucumber Relishn


Betel Leaf Wraps with Curried Squid and Cucumber Relishn Recipe

Ingredients:
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons sugar
  • 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
  • 2 garlic cloves, halved
  • 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
  • 1 teaspoon sugar
  • 1/2 cup coconut cream
  • 2 tablespoons low-salt chicken broth
  • 16 betel leaves, small Boston lettuce leaves, or small romaine lettuce leaves
Directions:
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Rank

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