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Jicama – It’s Hot!!

July 11, 2013

Stirfried Jicama (Yam Bean)

Stir-fried Jicama (Yam Bean)

As promised in my previous post here is a recipe for using jicama (AKA yam bean) in a cooked dish. You will be surprised how versatile this vegetable is and how, equally yummy this is, both cooked and raw! I wonder which you will like the best!!

You can use jicama like potato or turnip, roasting or mashing it. I have grated it and cooked it up as a “hash brown” or rosti. But my favourite way to cook it is as a filling for Popiah which is sort of like a Malaysian do-it-your-self spring roll or taco!! The filling is seasoned jicama and it is wrapped in a rice flour skin with garnishes such as boiled eggs & sweet chilli & peanuts.

This is the recipe for the seasoned jicama for Popiah but instead of shredding the root to make the filling, I have just diced this up to serve it as a dish in its own right.

1 large jicama – about 600g
1/2 teas salt
1 large carrot, grated
3 tabs oil
4 cloves garlic, crushed
2 dried chillies, broken in half
½ cup dried shrimp – soaked  for 10 mins & drained, saving a tablespoon of soaking liquid.
1 tab oyster sauce
1 tab hoisin sauce 
1 tab soy sauce or tamari
2 tabs rice wine
1 tab sliced spring onions
2 tabs chopped peanuts or pepitas to garnish
1 teas sesame oil to garnish
 Dice the jicama into 1cm cubes. Sprinkle with salt and leave to drain for 5 minutes.

While the jicama is draining, stir fry the garlic & chilli in the oil, add the shrimp and fry for a few minutes before adding the jicama & carrot. Stir fry over a high heat until just beginning to caramelise.

Mix in the sauces, soaking liquid and wine and allow to cook until slightly softened, the jicama will still have a little crunch to it. Throw in the spring onion at the end and garnish with peanuts and drizzle over a little sesame oil.

You could serve this like san choy bow in lettuce cups or on its own. Or as Popiah, of course!

For other ways to cook jicama see here.

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