Spicy Thai Jicama Wrap
6 medium dried shrimp
1 ½ pound jicama
2 small Thai chilies, finely chopped
1 garlic clove, minced
¼ cup light brown sugar
¼ pound string beans, cut into thirds
3 tablespoons lime juice
2 tablespoons fish sauce
2 dozen cherry tomatoes
1/3 cup roasted peanuts, coarsely chopped
12 small romaine leaves
1. In a small bowl, cover the dried shrimp with hot water. 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 on a food grater or food processor.
3. In the bowl of a food processor, add the chilies, garlic, sugar, and shrimp. Pulse until ingredients are finely chopped. Remove to a large bowl and add green beans. Lightly smash the green beans with the back of a wooden spoon. Pour in the lime juice and fish sauce and stir to finish dissolving the sugar. Add the tomatoes and jicama and combine well. Place a large spoonful onto each romaine leaf and top with roasted peanuts.