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Chinese jicama recipe cooked with dried shrimp and garlic, served in a bowl
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Simple Chinese Jicama Recipe with Dried Shrimp (Sengkuang)

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 15-20 grams dried shrimp (15-20克虾米)
  • 6 cloves garlic, minced (6瓣蒜，切碎)
  • 1-1.2 kg jicama (1-1.2公斤沙葛)
  • 2 tablespoons light soy sauce (2汤匙生抽)
  • 1-2 teaspoons dark soy sauce (1-2茶匙黑酱油)
  • 1 cup water (1杯水)
  • 3 tablespoons cooking oil (3汤匙食用油)
  • Sugar, to taste, optional (糖，适量，可选)
  • Lettuce leaves, for wrapping, optional (生菜叶，包裹用，可选)

Instructions

Step 1 — Soak the Dried Shrimp

  • Soak the dried shrimp in water for about 5 minutes, then strain off the excess water.

Step 2 — Prepare the Jicama

  • Wash the jicama, then peel off the skin.
  • Cut it into thin slices first, then cut the slices into thin strips. Set aside.
  • Tip: Slicing first and then cutting the slices into strips is far easier than trying to cut strips straight off a whole jicama, and you'll get more even pieces.

Step 3 — Fry the Garlic and Dried Shrimp

  • Heat the oil in the wok, then add the dried shrimp and garlic.
  • Fry until fragrant and the garlic turns golden brown.

Step 4 — Add the Jicama and Season

  • Add the jicama and toss until well combined.
  • Pour in the light soy sauce and dark soy sauce, and toss until fragrant.
  • Add the water and toss a few more times.

Step 5 — Cover and Cook

  • Cover the wok with a lid and leave it to cook on low-medium heat until the jicama softens to the texture you want.
  • I like mine soft on the outside and still crunchy inside.
  • Tip: Jicama varies in sweetness, so taste it here and adjust. If yours isn't very sweet, add a little sugar. If it needs more savouriness, add a splash more light soy sauce.
  • Add water when necessary so that the water doesn't dry out before the jicama turns soft.

Step 6 — Cook Off the Water

  • Turn the heat up and let it cook until the water has almost evaporated.
  • Serve it hot with rice, or wrap spoonfuls in lettuce leaves if you'd prefer something lighter.

Video

Notes

  • Cut the jicama into thin strips. Thick pieces take much longer to soften and don't pick up the seasoning as well. Slice it first, then cut the slices into strips.
  • Soak the dried shrimp before frying. Five minutes is enough. It softens them so they don't stay hard in the finished dish.
  • Taste before you finish. Jicama varies in sweetness, so the seasoning has to vary with it. Add a little sugar if yours is bland, or more light soy sauce if it needs salt.
  • Cook it to the texture you like. I stop when it's soft on the outside and still crunchy in the middle. Leave it under the lid longer if you prefer it fully soft.
  • Let the water cook off at the end. Turn the heat up for the last stretch so the sauce clings to the jicama instead of pooling in the wok.