Vermicelli and Shrimp Salad Recipe

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Rice Vermicelli – 400 gms
Water as required
Onions – 125 gms, sliced
Spring Onions – 125 gms, sliced
Red Chillies – 4, sliced
Green Chillies – 4, sliced
Mushrooms – 125 gms, sliced
Prawns – 250 gms, cleaned, halved
Carrots – 100 gms, julienned
Ginger – 100 gms, julienned
Celery – 50 gms, julienned
Oil – 4 tbsp
Water – 4 tbsp
Fish Sauce as per taste

1. Soak the rice vermicelli for 15 minutes in water.
2. Drain and keep aside.
3. Heat the oil in a pan.
4. Add all the vegetables and prawns along with 4 tbsp water.
5. Stir in the fish sauce, lemon juice and sugar.
6. Cook for 2 minutes or until the vegetables are tender.
7. Remove from the heat and serve.

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