Jicama is a juicy, crispy, and sweet edible root with a yellowish paper like skin. Sometimes it is referred to as yam bean. In Southeast Asia, it is commonly known as “bang kuang” and is an essential ingredient for making spring rolls. Jicama is excellent eaten raw and is a superb snack. It also lends itself well in salads.
I like to prepare this dish in the warmer months. It is great as a filling for lettuce wraps. Ingredients such as minced pork and mushrooms are often included but I like to keep it light with just a little shrimp for added sweetness.
- ½ lb (225g) shrimp, peeled and deveined
- 1 medium sized (about 1½ lbs/675g) jicama
- 2 large carrots
- ½ head (1 lb/450g) cabbage, finely sliced
- 2 tbsp canola oil
- 2 cloves garlic, minced
- 1 onion, peeled and thinly sliced
- Salt and pepper
- 3 green onions, finely sliced
- Lettuce leaves
Half shrimp lengthwise so that it will curl when cooked.
Peel jicama and grate into fine strips using a box grater. Do the same for carrots.
In a wok or large pan, heat canola oil. Add garlic and onions and fry until fragrant. Add shrimps and cook till they curl.
Add shredded jicama, carrots, and cabbage. Stir to mix well. Add salt and pepper and continue to cook for about 15 minutes over medium low heat. Stir in sliced green onions.
Remove and serve warm with lettuce leaves if preferred.
Spoon salad onto lettuce leaves. Roll up and enjoy.
Enjoy…..and have a wonderful day!