Cold Vermicelli with Shrimp | RICARDO

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
• 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