Ingredients Jump to Instructions ↓

  1. 4 oz 113g Dried bean thread noodles

  2. 1 oz 28g Dungeness crab - (preferably live) (small)

  3. 1/2 lb 227g / 8oz Large shrimp - shelled and deveined

  4. 1/2 lb 227g / 8oz Large cleaned squid - cut crosswise into 1 lb 454g / 16oz Fresh fish fillets - cut into 1-inch pieces

  5. 1/2 teaspoon 2 1/2ml Black peppercorns

  6. 1 tablespoon 15ml Chopped fresh coriander root

  7. 4 Garlic cloves

  8. 1 teaspoon 5ml Sugar

  9. 1 tablespoon 15ml Golden mountain sauce -

  10. 1 tablespoon 15ml Light soy sauce -

  11. Fish sauce - (nam pla)

  12. 2 teaspoons 10ml Oyster sauce

  13. 1 tablespoon 15ml Rice wine or dry sherry

  14. 1 teaspoon 5ml Sesame oil

  15. 2 tablespoons 30ml Vegetable oil

  16. 3 Ginger - (quarter-sized)

  17. 4 Red chiles - chopped into 1/2-in

  18. 4 Green onions - cut into 2-in length

  19. 1 1/2 cups 355ml Water - or more if needed

  20. 1/2 cup 20g / 0.7oz Thai sweet basil leaves

  21. Fresh coriander sprigs

  22. 1 Sandy clay pot casserole - (2 quart size)

  23. Dutch oven

Instructions Jump to Ingredients ↑

  1. Golden Mountain Sauce is prepared with Thai style-soy sauce, which may be found in Southeast Asian markets.

  2. IN A BOWL, COVER MUNG BEAN noodles with warm water; soak until soft and pliable, about 10 minutes. Drain. Set aside. Clean and prepare the live crab according to the following instructions (if using cooked crab, follow the instructions after the steaming step). Shell and devein the shrimp; pat dry. Clean squid according to the instructions below. Cut the body crosswise into 1-inch rings; set aside the rings and cleaned tentacles.

  3. In a mortar or spice mill, pound or grind the peppercorns, coriander root and garlic into a paste. In a bowl, mix together the sugar, Golden Mountain Sauce, soy sauce, oyster sauce, rice wine and sesame oil. Add oil to clay pot or Dutch oven. Set over medium heat. Add reserved coriander-garlic-pepper paste to the oil; saute lightly.

  4. Increase to high heat. Add ginger, chiles and the crab pieces (add cooked crab later); toss and brown for a minute. Add shrimp and green onions to crab mixture; stir-fry for 30 seconds. Pour in the soy sauce mixture and mung bean noodles; toss and mix together.

  5. Stir in water, cover pot, reduce to medium heat and simmer for 8 minutes, stirring occasionally. If noodles seem dry, add more water. Increase to medium-high heat, add fish, squid and cooked crab, mix with the noodles, top with the basil leaves. Cover. Cook 3 to 5 minutes longer. Check for doneness. Bring the clay pot to the table and serve hot with rice and vegetables.

  6. TO CLEAN AND PREPARE THE CRAB: Scrub the underside and in between claws and legs to loosen sand and grit. Rinse well with cold water. Plunge crab into boiling water for a minute to kill it immediately. Remove and cool. To disjoint and crack the crab, hold shell portion of the crab in one hand. With the other hand, gather the legs and claws on one side and gently pull and tug until the body and legs loosen and free themselves as a whole section from the shell. On both sides of the body are feathery gills.

  7. Pull off and discard these gills. The tail piece, a triangular flap, is located on the underside of the body. With tip of knife lift up the flap, grasp it, twist off and discard. Scrub exposed area clean. Now remove the legs and claws by gently pulling and bending them backward against their natural bend, and twist to free them.

  8. You now have the chest-body section where the tomalley liver is embedded in the cavity. Spoon it out and reserve it for those who appreciate it. The chest body should be chopped in half down the middle with a heavy cleaver. Chop each section crosswise into 3 equal pieces. With a light hammer or metal nut cracker, crack the mid section and joint of each leg and claw; set aside the pieces. (When eating, use the tip of the leg as a pick to dig out the meat.)

  9. TO CLEAN AND PREPARE SQUID: Grasp the body of the squid with one hand and with the other pull the head and tentacles away until separated from the body. With your finger dip into the body to remove the quill, the transparent cartilage and discard. Peel off the dotted skin from the body and discard. Rinse body with cold water.

  10. Cut between the eye and the tentacles; discard the head. Squeeze the thick center part of the tentacles to dislodge the hard beak. Rinse with cold water; set aside.


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