Game Day

Crispy Prosciutto Lettuce Cups

with Sambal Mayo & Pepper Rice

25 MIN

2 Servings

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with Prosciutto

From the Test Kitchen

This recipe was designed with the option to be partially prepared in the Panasonic 4-in-1 Multi-Oven. Learn more about how the revolutionary all-in-one appliance can help you save time and counter space in your kitchen here.

Kick your game day up a notch this year with our crowd-pleasing selection of dishes—perfect for sharing and snacking. Here, 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.
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Nutrition

PER SERVING
Calories

560 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Prosciutto
½ cup Long Grain White Rice
1 head Butter Lettuce
1 Persian Cucumber
1 Bell Pepper
2 Scallions
1 Tbsp Rice Vinegar
2 Tbsps Mayonnaise
2 Tbsps Mirin (Salted Cooking Wine)
1 Tbsp Sambal Oelek
1 tsp Black & White Sesame Seeds

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Make the pepper rice

Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. Cut off and discard the stem of the pepper. Quarter 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 a drizzle of olive oil on medium-high until hot. Add the sliced pepper 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 a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto. 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 sambal 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. Assemble each lettuce cup using 2 lettuce leaves, the pepper rice, marinated cucumber (discarding any liquid), crisped prosciutto, and sambal mayo. Serve the lettuce cups garnished with the remaining sesame seeds. Enjoy!