Introduction
Chinese New Year is a time for family gatherings, celebration, and, of course, food. In Malaysia, food holds deep cultural significance during this festive period. While there are many dishes that people enjoy during Chinese New Year, some are particularly special, either due to their symbolism or their historical connection to the festival. One such dish is Stir-Fried Jicama with Prawns, or Bang Kuang Char, a flavorful stir-fry that has become a beloved part of my family’s Chinese New Year feast.
This dish may seem simple at first glance, but there is so much more to it than meets the eye. It’s a fusion of textures and flavors that represents the harmony between sweetness, saltiness, and umami. The star ingredient, jicama (also known as yam bean), plays a pivotal role in this dish, lending a refreshing crunch and a mild sweetness that balances the prawns and carrots.
In this blog post, I’ll take you through the story behind this delicious recipe, explain the cultural significance of jicama, and show you how to make this easy yet memorable stir-fry for your next Chinese New Year celebration. I’ll also share with you the secret behind jicama’s versatility—how it’s used not only in stir-fries but also eaten raw in a popular Malaysian salad called Rojak.
The Origin of Jicama: From Mexico to Malaysia
Jicama, a root vegetable native to Mexico, is a somewhat humble ingredient with an extraordinary history. It’s hard to believe that this simple, crunchy root has a backstory that spans continents and centuries. Originally known as Pachyrhizus erosus, jicama was first cultivated by the ancient civilizations of Mesoamerica, where it was prized for its crisp texture and sweet, nutty flavor.
When the Spanish arrived in the Americas in the 16th century, they took note of jicama’s popularity and began introducing it to other parts of the world, including Southeast Asia. It’s believed that Portuguese and Spanish traders brought jicama to the Malay Archipelago, where it was quickly embraced and integrated into local cuisine. Today, jicama has become a staple in many Asian countries, especially in Malaysia, where it’s used in everything from salads to stir-fries to spring rolls.
In Malaysia, we refer to jicama as Bang Kuang. While jicama is often used in its raw form in fresh salads like Rojak, it also plays a key role in cooked dishes like Bang Kuang Char. It’s fascinating to think that this vegetable, which began its journey in Mexico, now plays such a significant role in Malaysian cooking. Its ability to absorb flavors while maintaining a delightful crunch makes it a versatile ingredient loved by many.
The Significance of Jicama During Chinese New Year
In the Chinese New Year celebration, food plays a pivotal role in symbolizing wealth, prosperity, and longevity. Each dish is thoughtfully prepared to evoke positive qualities for the year ahead. While you’ll find plenty of traditional dishes such as dumplings, spring rolls, and fish, jicama (Bang Kuang) is not commonly recognized as a symbol of Chinese New Year, yet its presence in the kitchen holds its own subtle meaning.
The texture of jicama—crisp and crunchy—represents freshness and new beginnings. It is a reminder of the year ahead, full of potential and the promise of success. The sweetness of the jicama also serves as a symbol of good fortune and harmony in the family. The combination of the savory prawns and the sweetness of the vegetables offers a balance of flavors, much like the balance sought in the year ahead.
In my family, this stir-fry is always part of our Chinese New Year feast. It’s a simple yet deeply meaningful dish that everyone looks forward to. And it’s a perfect example of how a humble ingredient like jicama can elevate a meal and bring everyone together around the table.
Using Jicama in Rojak: A Taste of Freshness
Jicama’s most common use in Malaysian cuisine is perhaps its raw form in Rojak. Rojak is a traditional Malaysian salad that’s a riot of flavors—sweet, sour, spicy, and salty—all coming together in one bowl. It’s made up of a mix of fresh fruits and vegetables like cucumber, pineapple, and jicama, dressed in a tangy, spicy peanut sauce.
In a typical Rojak, the jicama adds a much-needed crunch and mild sweetness that balances out the bold, savory flavors of the sauce. It’s the perfect combination of textures: soft fruits, crispy vegetables, and a rich, creamy dressing that coats everything just right.
For me, eating jicama raw in a Rojak is a true taste of Malaysia. There’s nothing quite like biting into a crisp, juicy piece of jicama and letting the sweet-salty-spicy combination wash over your palate. I love making Rojak on weekends when I have family and friends over—it’s a dish that brings everyone together, just like our Stir-Fried Jicama with Prawns.
My Family’s Stir-Fried Jicama with Prawns Recipe
Now that you know a little about the origins of jicama and its cultural significance, let’s dive into the heart of the matter—my family’s Stir-Fried Jicama with Prawns recipe. This dish is a celebration of flavors and textures that showcase the unique qualities of jicama. It’s a recipe I learned from my mother-in-law, and it’s become a staple in our family’s Chinese New Year spread. Here’s how you can recreate it at home.
Stir-Fried Jicama with Prawns: A Malaysian Family Recipe for Chinese New Year
Course: Lunch, dinnerCuisine: malaysian, chineseDifficulty: easy6
servings30
minutes10
minutes200
kcalIngredients
1 Jicama (julienned)
5 Large sea prawns (peeled and halved)
2 Garlic cloves (minced)
2 Carrots (julienned)
Sea salt to taste
Cooking oil for stir-frying
Directions
- Prep the Ingredients:
- Start by peeling the jicama and carrots. For the jicama, I like to cut it in half to make it easier to handle. Once peeled, use the Benriner slicer or a sharp knife to julienne both the jicama and the carrots. Try to make the pieces as uniform as possible so they cook evenly.
- Heat the Wok:
- Place a wok or large frying pan over medium-high heat. Add a tablespoon of cooking oil and let it heat up until it shimmers. This ensures that the vegetables will stir-fry quickly and get that beautiful caramelization.
- Sauté the Garlic:
- Add the minced garlic into the hot oil and stir-fry for about 30 seconds. You want the garlic to release its fragrance but not burn—burnt garlic can make the dish taste bitter, so keep an eye on it.
- Cook the Prawns:
- Add the prawns to the pan and cook for 2-3 minutes, or until they turn pink and opaque. Give them a quick stir to ensure they cook evenly. Prawns cook very quickly, so don’t overdo it.
- Add the Vegetables:
- Toss in the carrots first and stir-fry for 2 minutes until they soften but still retain a slight crunch. Then add the jicama and stir-fry for another 3-4 minutes. The jicama should begin to tenderize but remain crisp. This contrast of textures is what makes the dish so satisfying.
- Season and Combine:
- Sprinkle the sea salt over the ingredients and toss everything together until it’s evenly seasoned. The natural sweetness of the jicama and carrots should balance beautifully with the saltiness of the prawns. Taste and adjust the seasoning as needed.
- Serve:
- Once everything is cooked to your liking, remove the wok from the heat and serve immediately. You can enjoy this stir-fry on its own as a light dish, or pair it with steamed rice for a more filling meal.
Recipe Video
Notes
- Uniform Julienning:
Tip: When julienning the jicama and carrots, aim for uniform pieces to ensure they cook evenly. Use a mandolin slicer or a sharp knife for consistent slices. If you prefer finer, thinner strips, a mandolin slicer like the Benriner 7015S can be a real game-changer, making the job quick and precise. - Don’t Overcook the Jicama:
Tip: Jicama should be stir-fried just enough to soften slightly but still maintain its crisp texture. Overcooking it can make it lose its signature crunch. You want it to be tender on the outside while keeping that satisfying bite on the inside. - Prep the Prawns for Quick Cooking:
Tip: Halve the prawns lengthwise for faster and even cooking. This allows the prawns to cook through quickly, keeping them juicy and tender. Overcooked prawns can become rubbery, so keep an eye on them in the pan! - High Heat Stir-Frying:
Tip: Make sure your wok or frying pan is preheated and the oil is shimmering before adding any ingredients. This high heat ensures that the garlic doesn’t burn and that the vegetables and prawns get that delicious char and crisp edges. - Mince Garlic Finely:
Tip: Garlic cooks quickly, so make sure to mince it finely to avoid large, raw pieces in the dish. Sauté the garlic in the oil for just about 30 seconds until fragrant—this brings out its natural sweetness and depth without making it bitter. - Adjust the Salt to Taste:
Tip: Since the jicama is naturally sweet, the prawns have a savory flavor, and the carrots offer a mild sweetness, it’s important to balance the salt. Start with a pinch of sea salt and adjust based on your taste preferences. Be careful not to over-salt, especially since the prawns already have their natural seasoning.
The Joy of Cooking with Jicama
Cooking with jicama brings so much joy because it’s a versatile vegetable that can be used in so many different ways. Whether you’re using it in a stir-fry, a salad, or just enjoying it raw, jicama has a way of adding a refreshing crunch and a hint of sweetness to whatever dish it’s in. My family’s Stir-Fried Jicama with Prawns is one of those recipes that you can’t help but love—it’s simple, healthy, and full of flavor.
Conclusion: A Recipe That Brings Us Together
As we prepare for the upcoming Chinese New Year celebrations, I think about all the meals that bring my family together. Stir-Fried Jicama with Prawns is a dish that represents love, tradition, and family for me. It’s a reminder of the special times we share, the stories passed down from generation to generation, and the flavors that make our celebrations so meaningful.
So, whether you’re celebrating Chinese New Year or just looking for a delicious and refreshing dish to try, I encourage you to give this recipe a go. It’s easy, it’s flavorful, and it will bring a little taste of Malaysia to your kitchen.
P.S. In the next video, I’ll be revealing the secret ingredient you can use when jicama is not available in your country—trust me, it’s a game-changer!
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