*  Exported from  MasterCook  *
 
                     THAI SEAFOOD CASSEROLE WITH BASIL
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood                          Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       oz           Dried bean thread noodles
    1       sm           Dungeness crab
                         -(preferably live)
      1/2   lb           Large shrimp
                         -shelled and deveined
      1/2   lb           Large cleaned squid
                         -cut crosswise into 1 rings
    1       lb           Fresh fish fillets
                         - cut into 1-inch pieces
      1/2   ts           Black peppercorns
    1       tb           Chopped fresh coriander root
    4                    Garlic cloves
    1       t            Sugar
    1       tb           Golden Mountain Sauce
                         -ÿÿDark soy sauce
    1       tb           Light soy sauce
                         -ÿÿ
                         -Thai fish sauce (nam pla)
    2       ts           Oyster sauce
    1       tb           Rice wine or dry sherry
    1       t            Sesame oil
    2       tb           Vegetable oil
    3       sl           Ginger -- (quarter-sized)
                         - crushed
    4                    Red chiles
                         - chopped into 1/2-in pieces
    4                    Green onions
                         - cut into 2-in lengths
    1 1/2   c            Water, or more if needed
      1/2   c            Thai sweet basil leaves
                         Fresh coriander sprigs
    1                    Sandy clay pot casserole
                         -(2 quart size)
                         -ÿÿDutch oven
 
   Golden Mountain Sauce is prepared with Thai style-soy sauce, which may be
   found in Southeast Asian markets.
   
   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. 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. 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. 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.
   
   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 featherly gills. 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. 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.)
   
   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. 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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