Warm Jicama and Cabbage Salad
This Warm Jicama and Cabbage Salad is an adapted version of the Jiu Hu Char using shrimps instead of pork belly and dried cuttle fish strips.
Ingredients
- ½ lb shrimp (peeled and deveined) (225g)
- 1 medium jicama / bang kuang (about 1½ lbs/675g)
- 2 large carrots
- ½ head cabbage (finely sliced) (1 lb/450g)
- 2 tbsp vegetable oil
- 2 cloves garlic (minced)
- 1 onion (peeled and thinly sliced)
- Salt and pepper to taste
- 3 green onions (finely sliced)
- Lettuce leaves for wrapping
Instructions
- 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 vegetable 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.
Nutrition
Calories: 152kcal
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