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Crispy Prosciutto Lettuce Cups
with Sambal Mayo & Pepper Rice
25 MIN
2 Servings
From the Test Kitchen
Buttery soft lettuce leaves are piled high with fluffy rice (studded with peppers and sesame seeds), dressed cucumber, and slices of prosciutto—an Italian dry-cured ham that turns delightfully crisp in the pan. Each cup is finished with a drizzle of sambal mayo for irresistibly creamy texture and a touch of heat.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories640 Cals (est.)
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fresh
ingredients
Title
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3 oz Prosciutto
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½ cup Long Grain White Rice
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1 head Butter Lettuce
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1 Persian Cucumber
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2 Scallions
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2 Tbsps Mayonnaise
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1 Tbsp Rice Vinegar
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2 Tbsps Mirin (Salted Cooking Wine)
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1 Tbsp Sambal Oelek
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1 tsp Black & White Sesame Seeds
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1 Red, Yellow, Or Orange Bell Pepper
step-by-step
instructions
1
Make the pepper rice
Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced peppers and sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the rice and 1 cup of water (carefully, as the liquid may splatter). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in half the mirin and half the sesame seeds. Transfer to a large bowl and set aside to cool.
2
Prepare the remaining ingredients
Meanwhile, halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add the sliced green tops of the scallions, vinegar, and 2 teaspoons of olive oil. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. Cut off and discard the root end of the lettuce; separate the leaves.
3
Crisp the prosciutto
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced prosciutto and cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy. Transfer to a paper towel-lined plate.
4
Make the spicy mayo & serve your dish
Meanwhile, in a bowl, combine the mayonnaise, remaining mirin, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Serve the lettuce leaves, pepper rice, marinated cucumber (discarding any liquid), crisped prosciutto, spicy mayo, and remaining sesame seeds separately. Assemble each cup using 2 lettuce leaves. Enjoy!
1
Make the pepper rice
Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced peppers and sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the rice and 1 cup of water (carefully, as the liquid may splatter). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in half the mirin and half the sesame seeds. Transfer to a large bowl and set aside to cool.
2
Prepare the remaining ingredients
Meanwhile, halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add the sliced green tops of the scallions, vinegar, and 2 teaspoons of olive oil. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. Cut off and discard the root end of the lettuce; separate the leaves.
3
Crisp the prosciutto
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced prosciutto and cook, stirring frequently and breaking apart any clumps, 4 to 5 minutes, or until crispy. Transfer to a paper towel-lined plate.
4
Make the spicy mayo & serve your dish
Meanwhile, in a bowl, combine the mayonnaise, remaining mirin, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Serve the lettuce leaves, pepper rice, marinated cucumber (discarding any liquid), crisped prosciutto, spicy mayo, and remaining sesame seeds separately. Assemble each cup using 2 lettuce leaves. Enjoy!
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