Cutting Jicama for Creole Shrimp Crab Salad

Video Transcript

"Hi my name is Karl James owner of Creolesoul Catering located in Round Rock, Texas and on behalf of Expert Village I'm here to show you a creole shrimp crab salad. Now let's look at the jicama jicama which is actually part of the lagum family or being family it's grown widely in Mexico and central America it's also known as a Mexican potato Mexican yam bean, Chinese turnip or a chinese potato. It looks a lot like a turnip and somewhat like a radish but we're just going to cut down on there and you want to peel your jicama you don't want to dry skin. It's a real thin skin the thing about a jicama is has this taste well some has put it like it was a cross between an apple and a potato, but the raw jicama actually has a sweet taste to it. It's like a lot of an apple or a pair and we're going to use it raw the other thing about jicama is that when you cook it it takes on the trait of whatever it is the other ingredients that your using. Sort of like what tofu will do so it works out great for stir fry and things like that cause it mixes very well with vegetable ingredients as well as the seasonings that you use. So we're going to once again cut that just like we cut everything else and turn it and we want to make some small dices, like I said with that raw jicama having that parish or apple kind of taste to it it's going to add a sweetness and crunch to our creole shrimp crab salad. And we're trying to make this the same size as everything else that we already cut and here it is our jicama cut and ready to go let's move on."