Although this is more like an appetizer, but I always like to make it as our main meal. This happen when I'm reluctant to consume high carbohydrate food. As usual, I use stir-fried jicama as the filling here, but you can have whatever filling you like. It is a versatile appetizer indeed.
I found that eating this type of lettuce wrap is fun, as everyone hands on to wrap their own food. :) Fair enough right?
Jicama Lettuce Wrap
200gm of jicama, peeled and julienned
1 carrot, peeled and julienned
80gm of minced pork or chicken
20 of small-sized prawns, peeled, deveined and cut into 4pcs each.
4 cloves of garlic, peeled and chopped
lettuce leaves, washed
1 tsp of light soy sauce
dash of pepper
salt to taste
1. Marinate the minced pork/chicken with dashes of pepper and 1 tbsp of light soy sauce. Leave it for 15 minutes.
2. Heat 1 tbsp of oil in a wok. Scramble the eggs and set aside.
3. In the same wok, top up some oil and fry the firm tofu until it turns golden yellow. Drain and set aside.
4. Clean the wok. Heat 2 tbsp of oil and stir fry garlic until fragrant. Stir in prawns and minced pork. Stir fry till the minced pork separated.
5. Add jicama and carrot strips. Stir fry and mix well. Add some water, and let it simmer. The cooking time differs based on the result that you prefer. If you want the crunchy texture of turnip, don't cook too long.
6. Finally, toss in the scramble egg and firm tofu. Add salt or light soy sauce to taste and dish out.
7. Wrap some stir-fried jicama with each lettuce leaf and serve.