Shrimp Vermicelli Salad

This is something perfect for a light, balanced lunch, as it contains very little oil, a good amount of starch in the vermicelli, the fiber and the vitamins necessary for the body in the vegetables and fruit, a good source of protein in the Shrimps, which are low in calories and saturated fats (which tend to boost the cholesterol level in the body) unlike most of the meats which are not only rich in proteins but which tend to be very high in calories and the saturated fats. What else do we need?
I find it soft and crunchy at the same time, sweet and sour, refreshing and stomach-filling, and moreover easy, light and simple to make.


Ingredients:
400g Rice Vermicelli
500g big Prawns (I had only some shrimps)
400g Bean sprouts
400g carrots
1 Grapefruit
Coriander leaves and mint leaves for garnish
For the seasoning:
4 tbsp fish sauce
1 tbsp soya sauce
5 tbsp lime juice
1 tbsp rice vinegar
1 tbsp sugar
2 Chilies cut into tiny circles (optional)
2 tbsp sesame oil

Method:
Cook the vermicelli according to the instructions ( cook for about 5 - 7 minutes in salted boiling water and rinse with cold water) Drain well.
Cook the Prawns/Shrimps in the boiling water and drain.
Peel and chop the carrots lengthwise in juliennes. Wash the bean sprouts and drain.
Extract the pulp from the grapefruit and cut them into small quarters.
Clean and chop the coriander and mint leaves.
Prepare the seasoning sauce with all the ingredients under seasoning. Correct if necessary according to taste.
Put all the ingredients except the vermicelli in a big bowl and mix everything together.
Serve in individual bowls, the vermicelli first, followed by the mixed ingredients;
Top with the fresh herbs and serve it along with the seasoning sauce for further addition according to the needs.

Note: Hesitate not to combine other ingredients like cucumber, spring onions, boiled shredded chicken, beef, Pork, hearts of palm, roasted peanuts or sesame seeds, lettuce leaves according to your tastes.