Cold Vermicelli with Shrimp

Name: Cold Vermicelli with Shrimp
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 to 6
Ingredients: 2 tbsp (30 ml) vegetable oil; 2 tbsp (30 ml) lime juice; 2 tbsp (30 ml) fish sauce; 2 tbsp brown sugar; 1 tbsp (15 ml) rice vinegar; 2 onions, thinly sliced; 2 tbsp (30 ml) vegetable oil; 1/2 tsp curry powder; 3/4 lb (340 g) small cooked shrimp (91–110); 1/2 lb (225 g) rice vermicelli; 3 celery stalks, thinly sliced; 3 carrots, peeled and grated; 2 yellow bell peppers, seeded and thinly sliced; 1/2 cup (15 g) fresh basil leaves, torn, or cilantro leaves

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Preparation 25 min
Cooking 12 min
Servings 4
Makes 4 to 6

Featured in RICARDO Magazine (BACK TO SCHOOL 2017)

Ingredients

Dressing
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) fish sauce
- 2 tbsp brown sugar
- 1 tbsp (15 ml) rice vinegar
Vermicelli
- 2 onions, thinly sliced
- 2 tbsp (30 ml) vegetable oil
- 1/2 tsp curry powder
- 3/4 lb (340 g) small cooked shrimp (91–110)
- 1/2 lb (225 g) rice vermicelli
- 3 celery stalks, thinly sliced
- 3 carrots, peeled and grated
- 2 yellow bell peppers, seeded and thinly sliced
- 1/2 cup (15 g) fresh basil leaves, torn, or cilantro leaves

Preparation

Dressing
- In a bowl, combine all the ingredients. Set aside.
Vermicelli
- In a non-stick skillet over medium-high heat, brown the onions in the oil. Add the curry powder and cook for 1 minute. Add the shrimp and cook for 1 minute. Let cool.
- In a large pot of boiling water, add the vermicelli. Remove from the heat and let rest for 3 minutes. Drain and run under cold water. Drain well. Snip the noodles with scissors and place in a large bowl.
- Add the vegetables, basil, shrimp and dressing. Toss well.

Cold Vermicelli with Shrimp

Categories

Ingredients

Dressing

Vermicelli

Preparation

Dressing

Vermicelli

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