Ingredients Jump to Instructions ↓

  1. 3 oz Dried mung bean thread

  2. 1 sm Dungeness crabs

  3. 1/2 ts Black peppercorns

  4. 1 tb Chopped fresh coriander root

  5. 4 Garlic cloves

  6. 1 ts Sugar

  7. 1 tb Golden Mountain Sauce, or -dark soy sauce 1 tb Light soy sauce, or Thai

  8. -fish sauce (Nam Pla) 2 ts Oyster sauce

  9. 1 tb Rice wine, or dry sherry

  10. 1 ts Asian sesame oil

  11. 2 tb Vegetable oil

  12. 3 qt Slices of ginger, crushed

  13. 4 Red chilies, chopped into 1/2 inch pieces 6 oz Medium shrimp

  14. 36 to

  15. 4 Green onions, cut into 2-inch lengths

  16. 1 To 1/2 cup water

  17. 1 lb Fresh fish filets, cut into 1-inch pieces 1/2 lb Large squid, cleaned, cut 1-inch rings

  18. 1/2 c Thai sweet basil leaves

  19. 10 minutes. Drain. Set aside. If you are using a cooked crab, have the fishmonger crack it into large pieces. To clean a live crab, be careful, and use a brush to scrub its underside and between the claws and legs to loosen the sand and grit. Rinse thoroughly with cold water. Plunge the crab into boiling water for a minute to kill it. Remove. When cool, clean, disjoint and chop the crab into large chunks. In a mortar or spice mill, pound or grind the peppercorns first, then add the coriander root and garlic, and work it into a paste. Mix together the sugar, Golden Mountain, soy and oyster sauces, rice wine and sesame oil in a bowl. Pour the vegetable oil into a

  20. 3 1/2-quart sandy clay pot casserole (or a Dutch oven) and set over medium heat. Add the coriander-garlic- pepper paste and saute lightly. Increase the heat to high. Add ginger, chiles and raw crab pieces; toss and brown for a minute. Add the shrimp an green onions to crab mixture; stir-fry for 30 seconds. Pour in the soy sauce mixture and mung bean noodles; toss and mix together. Stir in the water, cover pot, reduce heat to medium and braise for 8 minutes, stirring occasionally. If the noodles seem dry, add more water. Increase heat to medium-high, and gently stir in the fish and squid (and cooked crab if using), mix with the noodles, top with the basil leaves. Cover and cook for 3 to 5 minutes longer. Check for doneness. Garnish with fresh coriander sprigs. Bring the clay pot to the table and serve hot with rice and vegetables. Serves

  21. 4. Posted by Stephen Ceideberg; March


Send feedback