Name: Betel Leaf Wraps with Curried Squid and Cucumber Relish
Yield: Makes 8 servings (as part of a multi-course meal)
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

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Photo by Kana Okada

In this appetizer, the spicy squid and the cooling relish are wrapped in betel (pronounced "beetle") leaves, which have a slightly bitter taste. If you can't find betel leaves, Boston or romaine lettuce leaves make a good substitute.

Recipe notes

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