Crispy Prosciutto Lettuce Cups

with Sambal Mayo & Sweet Pepper Rice

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 490 calories

Buttery soft lettuce leaves are piled high with fluffy rice (studded with sweet peppers and sesame seeds), dressed cucumber, and slices of prosciutto—an Italian dry-cured ham that turns delightfully crisp in the pan.

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fresh
ingredients
Crispy Prosciutto Lettuce Cups with Sambal Mayo & Sweet Pepper Rice
Title
  • 3 oz Prosciutto
  • ½ cup Jasmine Rice
  • 1 head Butter Lettuce
  • 1 Persian Cucumber
  • 4 oz Sweet Peppers
  • 2 Tbsps Mayonnaise
  • 2 Scallions
  • 1 Tbsp Rice Vinegar
  • 2 Tbsps Mirin
  • 1 Tbsp Sambal Oelek
  • 1 tsp Black & White Sesame Seeds
tried-and-true
kitchen tools
step-by-step
instructions
Make the pepper rice:
1 Make the pepper rice:

Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a medium pot, heat drizzle 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). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 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. 

Prepare the ingredients & marinate the cucumber:
2 Prepare the ingredients & marinate the cucumber:

Meanwhile, 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. Halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add the sliced green tops of the scallions, vinegar, and a drizzle of olive oil. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Crisp the prosciutto:
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 and cook, stirring occasionally, 4 to 5 minutes, or until crispy. Transfer to a paper towel-lined plate.

Make the spicy mayo & serve your dish:
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. Assemble each lettuce cup using 2 lettuce leaves, the pepper rice, marinated cucumber, crisped prosciutto, and spicy mayo. Serve the lettuce cups garnished with the remaining sesame seeds. Enjoy! 

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Make the pepper rice:
1 Make the pepper rice:

Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a medium pot, heat drizzle 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). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 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 ingredients & marinate the cucumber:

Meanwhile, 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. Halve the cucumber lengthwise, then thinly slice crosswise. Place in a bowl; add the sliced green tops of the scallions, vinegar, and a drizzle of olive oil. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Prepare the ingredients & marinate the cucumber:
Crisp the prosciutto:
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 and cook, stirring occasionally, 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. Assemble each lettuce cup using 2 lettuce leaves, the pepper rice, marinated cucumber, crisped prosciutto, and spicy mayo. Serve the lettuce cups garnished with the remaining sesame seeds. Enjoy! 

Make the spicy mayo & serve your dish: