Fresh Sweet-Chili Halloumi Lettuce Cups
with Sticky Rice
Sweet and salty, with a hint of spice, these fresh lettuce wraps are packed with saucy, pan-fried halloumi and marinated veggies. The only problem? There won't be any leftovers.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Iceberg Lettuce Head
1 unit(s)
Halloumi Cheese
(Contains Milk)
4 tbsp
Sweet Chili Sauce
(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
2 unit(s)
Mini Cucumber
¾ cup
Sticky Rice
1 unit(s)
Lime
14 g
Cilantro
56 g
Carrot, julienned
2 unit(s)
Green Onion
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
28 g
Peanuts, chopped
(Contains Peanuts)
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
Not included in your delivery
½ tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add sticky rice to a medium pot, then cover rice with cold water. Using your hand, swirl to rinse rice.
- Pour off cloudy water and refill with cold water. Repeat until water rinses clear.
- Add 1 cups (2 cups) fresh water. Bring to a boil over high heat.
- Once boiling, cover and reduce heat to medium-low. Cook until rice is tender and water is absorbed, 12-15 min.
- Remove the pot from heat. Set aside, still covered, for 5 min.
- Meanwhile, remove and discard any damaged outer leaves of lettuce, then cut whole lettuce in half.
- Gently separate leaves of one half of the lettuce from the core (separate all leaves for 4 ppl). Set aside. (NOTE: If you're cooking for 2 ppl, save the other half of the lettuce for another creation!)
- Thinly slice cucumbers into 1/4-inch half-moons.
- Zest, then juice half the lime (juice whole lime for 4 ppl). Cut remaining lime into wedges.
- Thinly slice green onion.
- Roughly chop cilantro.
- Add vinegar and 1/2 tsp (1 tsp) sugar to a small bowl. Stir until sugar is dissolved. Set aside.
- Cut halloumi into 1/4-inch-thick slices.
- Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Add mayo, lime juice and half the lime zest to a small bowl. Whisk to combine.
- Season with salt and pepper.
- Set aside.
- Heat a large non-stick pan over medium-high heat.
- When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on peanuts so they don't burn!)
- Transfer to a small bowl.
- Meanwhile, add carrots, cucumber, cilantro, green onions and 1 tbsp (2 tbsp) oil to a large bowl. Pour half the vinegar-sugar mixture over top. Season with salt and pepper, then toss to combine. Set aside.
- Add halloumi to the same dry pan (used in step 4). (NOTE: Don't overcrowd the pan. For 4 ppl, cook in batches.) Cook until golden-brown, 1-2 min per side.
- Transfer to a large bowl. Add sweet chili sauce, then toss to coat.
- Cover to keep warm.
- When rice is tender, fluff with a fork, then add remaining vinegar-sugar mixture and remaining lime zest, then stir to combine. Season with salt.
- Add 3 lettuce lettuce leaves to each plate. (TIP: Overlap smaller leaves if needed!)
- Chop any leftover lettuce and stir into salad.
- Top with sticky rice, halloumi and salad.
- Drizzle lime mayo over top.
- Sprinkle peanuts over top.
- Squeeze over a lime wedge, if desired.
