| 3 | oz | Dried mung bean thread noodles |
| 1 | sm | Dungeness crabs [Or a couple of whatever local crabs you have. |
| | Dungeness crabs are BIG! S.C.] |
| 1/2 | ts | Black peppercorns |
| 1 | tb | Chopped fresh coriander root |
| 4 | | Garlic cloves |
| 1 | ts | Sugar |
| 1 | tb | Golden Mountain Sauce, or dark soy sauce |
| 1 | tb | Light soy sauce, or Thai fish sauce (Nam Pla) |
| 2 | ts | Oyster sauce |
| 1 | tb | Rice wine, or dry sherry |
| 1 | ts | Asian sesame oil |
| 2 | tb | Vegetable oil |
| 3 | qt | Slices of ginger, crushed |
| 4 | | Red chilies, chopped into 1/2 inch pieces |
| 6 | oz | Medium shrimp (36 to 40 per count), shelled, deveined, patted dry |
| 4 | | Green onions, cut into 2-inch lengths |
| 1 | | To 1/2 cup water |
| 1 | lb | Fresh fish filets, cut into 1-inch pieces |
| 1/2 | lb | Large squid, cleaned, cut crosswise into 1-inch rings |
| 1/2 | c | Thai sweet basil leaves |
| | Fresh coriander sprigs |
