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1
FIRST Using a sharp knife, slice the shrimp lengthwise along the back in half.
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2
Bring 4 cups of water and the rice wine, if using, to a boil, add the shrimp, and cook about 1 1/2 minutes after the water reaches a boil, or until the shrimp are opaque.
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3
Drain in a colander and rinse under cold running water.
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4
Drain again.
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5
SECOND Holding each fennel bulb securely, cut lengthwise in half, then cut into slices about 1/4 inch thick and 1 1/2 inches long.
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6
THIRD In a large stockpot, heat 2 quarts of water until boiling.
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7
Add the softened rice stick noodles and swirl in the hot water.
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8
Cook for 10 seconds, or until just tender.
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9
Remove with a strainer or a slotted spoon and drain thoroughly in a colander.
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10
Rinse under cold running water.
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11
Drain thoroughly and arrange on a deep serving platter.
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12
FOURTH Bring the water back to a boil.
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13
Add the fennel slices and cook about 6 to 7 minutes, until crisp-tender.
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14
Drain, refresh under cold running water, and drain again thoroughly.
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15
Arrange the fennel slices over the noodles and sprinkle the carrots on top, leaving a slight indentation in the center.
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16
Arrange the shrimp in the center.
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17
Sprinkle the cilantro, scallion greens, and basil on top.
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18
FIFTH Soak the dried chile flakes in the lime juice for 2 to 3 minutes in a medium bowl.
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19
Add the remaining Dressing ingredients, and stir to dissolve the sugar.
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20
Spoon the dressing onto the salad or serve on the side.
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21
Eat at room temperature or chilled.
