Betel Leaf Wraps with Curried Squid and Cucumber Relish

Ingredients

• 0.5 cup celery diced finely
• 10  long cilantro stems fresh chopped
• 0.5 cup full fat coconut cream 
• 1 tablespoon curry powder homemade
• 1 tablespoon fish sauce (such as nam pla or nuoc nam)
• 1 piece ginger fresh peeled chopped
• 2  garlic cloves halved
• 2 tablespoons low-salt chicken broth 
• 1 tablespoon oyster sauce 
• 0.5 cup persian cucumber diced unpeeled finely
• 1  jalapeño chile red seeded cut into matchstick-size strips
• 16 small romaine lettuce leaves 
• 8 ounces squid bodies cleaned
• 1 teaspoon sugar 
• 2 tablespoons vegetable oil 
• 2 tablespoons distilled vinegar white

Equipment

• bowl
• frying pan
• slotted spoon

Directions

1. Stir vinegar and sugar in small bowl until sugar dissolves; set aside to use as dressing.
2. Combine cucumber, celery, chile, and ginger in another small bowl.
3. Mix dressing into relish by tablespoonfuls to taste.
4. Grind cilantro stems, garlic, and ginger in mini processor to paste.
5. Heat oil in heavy large skillet over medium-high heat.
6. Add cilantro paste and stir 1 minute.
7. Add curry powder; stir 30 seconds.
8. Add squid and chile strips. Stir-fry until squid is almost tender, about 1 minute. Stir in fish sauce, oyster sauce, and sugar.
9. Add coconut cream and chicken broth. Stir until sauce thickens slightly, about 1 minute.
10. Arrange betel leaves on platter. Using slotted spoon, top each leaf with squid mixture. Spoon relish over.