Cold Vermicelli with Shrimp

Cold Vermicelli with Shrimp

  • Preparation 25 min
  • Cooking 12 min
  • Servings 4
  • Makes 4 to 6
Featured in RICARDO Magazine (BACK TO SCHOOL 2017)

Categories

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

  • Vermicelli

Personal Note