Prawn, Mushroom & Vegetable Wrap
More than a month ago, I contributed a Chinese New Year recipe to one of the UK food magazines, Delicious. Prawn, mushroom & vegetable wrap is something that has been my favourite since young.
My mom makes it on the first day of Chinese New Year without fail. Though my recipe is slightly different from hers as she usually uses dried cuttlefish to lift the flavour of this dish and she doesn’t put mushroom. I have opted to use prawns and mushrooms as I am both prawn and mushroom lover. 🙂 Another reason of using prawn especially for a Chinese New Year dish is because it symbolises happiness.
The main ingredient in this dish is yam bean, also known as jicama. Jicama is a root vegetable that looks like radish but a lot bigger! The skin is brown and usually is peeled before cooking or eating. The flesh is white, wet and crunchy – a texture that I really love and I think it’s great to eat raw too! It is slightly sweet, a little nutty.
It can easily be purchased at the Chinese supermarket. I have found a substitute that has almost similar texture as jicama, which is Jerusalem artichoke, which I think is great for this dish too if you can’t get jicama. Though, this dish is usually cooked during Chinese New Year, but I personally think it’s great for just every other day. It is light to be served as a starter – wrap in crunchy lettuce leaves with some sesame seeds, fried shallots and toasted peanuts make it very delectable!
For the Prawn, Mushroom & Vegetable Wrap:
1 tbsp sunflower oil
2 garlic cloves, peeled and chopped
180g raw prawns, shelled and deveined
3 Chinese mushrooms, soaked and sliced
220g carrots, peeled and cut into 6-7cm matchsticks
300g yam bean or Jerusalem artichoke, peeled and cut into 6-7cm matchsticks
50g green beans, thinly sliced
1 tbsp oyster sauce
½ tbsp light soya sauce
½ tbsp sweet soya sauce
1 tsp Chinese rice wine
1 tsp sesame oil
a dash of ground white pepper
16-20 round lettuce leaves
30g unsalted toasted peanuts, coarsely ground
2 tbsp toasted sesame seeds
2 tbsp fried shallots (optional)
2 spring onions, chopped
1. In a wok over medium-high heat, put the sunflower oil, add the garlic and cook for 1 minute until fragrant but not brown. Then, add the prawns, stir and cook for 2 minutes until they start to turn pink.
2. Add the mushrooms, cook for 1 minute. Then, add the carrots and yam bean. Toss and stir to combine, cook for 2-3 minutes until the vegetables start to soften.
3. Meanwhile, add the oyster sauce, light soya sauce, sweet soya sauce, Chinese rice wine, sesame oil and a dash of ground white pepper to a bowl with 2 tbsp of water. Mix well and pour into the wok.
4. Stir to combine and bring it the boil for a few seconds before turning the heat to medium-low and put the lid on. Cook for 8-10 minutes until the vegetables are soft. About 5 minutes into the cooking time, add the green beans, stir to combine. Transfer to a serving plate.
5. To serve, arrange the garnishes and condiment in small dishes and put along side with the lettuce leaves and the cooked filling. Take a lettuce leaves, put about 2 tbsp of the filling in the middle. Garnish with peanuts, sesame seeds, fried shallots and spring onions, wrap it up. Dip in sweet chilli sauce, if liked.
Amazing pictures … I love wraps in Bibb/Boston lettuce.
Thank you! 🙂
Thank you for your comment.
That is a speciality I love. Your version is perfect and looks so mouthwatering!
Thank you Rosa.
My mum makes it for CNY too, with dried cuttlefish, and I eat it with some garlic chilli sauce. Jicama is a bit seasonal here, so I didn’t manage to make it last CNY. This looks really yummy with the prawns!
Yum.. garlic chilli sauce sounds yummy!!
This is my favorite. I ask my mum to do this everytime we meet up for family din din. I must try your recipe
Give it a go, this is always my favourite 😉
In Cantonese we call this “chow sah kot”?
Yes it is! 🙂
Gorgeous photo Leemei!
Thank you Sukaina. 🙂
This is really healthy and beautiful dish! I wrap meat and raw veggies sometimes but haven’t tried with shrimp and cooked veggies. I’d love to try this!
It was really good that we wanted more when I made! 😀
Brilliant idea to use prawn and mushroom! Your version looks so yummy!! I can just eat it for the whole day. 😉
Same! I can have it for lunch and dinner.. hehe
Luscious and yummy wraps! Great for health conscious people =)
Thank yo for dropping by and your comment! 🙂
I love a good wrap and this not only looks delicious, but it’s chock full with incredible ingredients 🙂
They are all my favourite ingredients 🙂
This is a really nice Chinese wrap and love using lettuce as the wrap.
Yes, it’s really light and refreshing.
I meant to say that I had seen this in Delicious and thought how fabulous it was. BTW genius idea to use Jerusalem artichokes!
Oh thanks Rachel! 🙂
Yes, I remember this recipe from the UK food magazine. I absolutely agree with you that this dish is not just great for the CNY but also for everyday. It is such a wonderful and tasty one. Very appealing too 🙂
Thanks! Yes, it is great as appetiser. 🙂
I wanna try this too!
But strangely I’ve never heard or seen this dish during cny worr
I wonder if it’s because we stay in different negeri (state)?
Perhaps. As I am from the north and this dish is really popular to be served during CNY especially in Penang and Kedah.
Wow, your wrap with prawns look great…love it with mushrooms and peanuts…so pretty the pictures!
Hope you are having a wonderful week 🙂
Thank you Juliana! Have a fab week too!
I love a fresh vegetable wrap and this one sounds outstanding!
Thank you Sylvie.
This reminds me of popiah though I know it is quite different. Maybe the jicama filling reminds me of popiah? 🙂
Yeah, it is exactly the filling of popiah..Oh how I miss eating popiah!
Sounds so delicious n looks so yummy,nice presentation too…
Thank you for your kind words.
This looks like an interesting twist to Jiu Hu Char, which is my all time favourite. A must ‘order’ from my mom’s kitchen everytime I go back Penang. Thanks for sharing this great alternative