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Рецепт Thai Seafood Casserole With Basil
by Global Cookbook

Thai Seafood Casserole With Basil
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Ингредиенты

  • 4 ounce dry bean thread noodles
  • 1 sm dungeness crab
  • 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 tsp black peppercorns
  • 1 Tbsp. fresh coriander root, minced
  • 4 x cloves garlic
  • 1 tsp sugar
  • 1 Tbsp. Golden brown Mountain sauce Or possibly dark soy sauce
  • 1 Tbsp. Thai fish sauce Or possibly light soy sauce
  • 2 tsp oyster sauce
  • 1 Tbsp. rice wine or possibly dry sherry
  • 1 tsp sesame oil
  • 2 Tbsp. vegetable oil
  • 3 slc ginger, quarter-sized, crushed
  • 4 x red chiles, minced into 1/2-in pcs
  • 4 x green onions, cut into 2-in lengths
  • 1 1/2 c. water, or possibly more if needed
  • 1/2 c. Thai sweet basil leaves
  •     Fresh coriander sprigs

Инструкции

  1. IN A BOWL, COVER MUNG BEAN noodles with hot water; soak till soft and pliable, about 10 min. 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.
  2. 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 possibly spice mill, lb. or possibly grind the peppercorns, coriander root and garlic into a paste.
  3. In a bowl, mix together the sugar, Golden brown Mountain Sauce, soy sauce, oyster sauce, rice wine and sesame oil. Add in oil to clay pot or possibly Dutch oven. Set over medium heat. Add in reserved coriander-garlic-pepper paste to the oil; saute/fry lightly. Increase to high heat. Add in ginger, chiles and the crab pcs (add in cooked crab later); toss and brown for a minute. Add in shrimp and green onions to crab mix; stir-fry for 30 seconds. Pour in the soy sauce mix and mung bean noodles; toss and mix together. Stir in water, cover pot, reduce to medium heat and simmer for 8 min, stirring occasionally. If noodles seem dry, add in more water. Increase to medium-high heat, add in fish, squid and cooked crab, mix with the noodles, top with the basil leaves. Cover. Cook 3 to 5 min longer.
  4. Check for doneness. Bring the clay pot to the table and serve warm with rice and vegetables.
  5. TO CLEAN AND PREPARE THE CRAB: Scrub the underside and in between claws and legs to loosen sand and grit. Rinse well with cool water. Plunge crab into boiling water for a minute to kill it immediately. Remove and cold. 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 till the body and legs loosen and free themselves as a whole section from the shell. On both sides of the body are feathery gills. Pull off and throw away 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 throw away.
  6. 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 shoulde minced in half down the middle with a heavy cleaver. Chop each section crosswise into 3 equal pcs. With a light hammer or possibly metal nut cracker, crack the mid section and joint of each leg and claw; set aside the pcs. (When eating, use the tip of the leg as a pick to dig out the meat.)