Quench MagazineThai-Style Seafood Casserole with Basil | Beans and Grains | Quench Magazine

Ingredients

• 8 sm Dungeness crabs [Or a couple of whatever local crabs you have. Dungeness crabs are BIG! -S.C.]
• 3 oz Dried mung bean thread -noodles
• 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