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 |