6 medium dried shrimp
1-1/2 lbs. jicama
2 small Thai chilies, finely chopped
1 garlic clove, minced
1/4 cup light brown sugar
1/4 lb. string beans, cut into thirds
3 tbs. lime juice
2 tbs. fish sauce
2 dozen cherry tomatoes
1/3 cup roasted peanuts, coarsely chopped
12 small romaine leaves
1. Cover the dried shrimp with hot water in a small bowl. Let stand for 5 minutes, then drain. Cut the shrimp into thirds.
2. Peel the jicama and, using a mandoline, julienne the flesh. The jicama could also be coarsely grated with a food grater or processor.
3. In the bowl of a food processor, add the chilies, garlic, sugar, and shrimp. Pulse until ingredients are finely chopped. Move all to a large bowl and add green beans. Lightly smash the green beans with the back of a wooden spoon.
4. Pour in the lime juice and fish sauce and stir to finish dissolving the sugar. Add the tomatoes and jicama and combine well.
5. Place a large spoonful onto each romaine leaf and top with roasted peanuts.
