Active Time: 20 Minutes
Total Time: 30 Minutes
Yield: Serves 4 This fragrant dish is a popular offering in the seafood market cafes and garden restaurants of Thailand. Once the dish is cooked, the pot is carried straight from the burner to the table sizzling hot, with the savory aromas escaping from under the lid. If a claypot is unavailable, any heavy-bottomed pot may be used. RECIPE INGREDIENTS 1 package dried bean thread noodles 1 whole dungeness crab, 2-3 lb, preferably live 1/2 pound jumbo shrimp (16 – 20 shrimp) For Sauce: 1/2 teaspoon sugar 2 tablespoons oyster sauce 1 tablespoon dark soy sauce 1 tablespoon Thai fish sauce 1 1/2 tablespoons Chinese rice wine or dry sherry 1/2 cup chicken stock 1 teaspoon Asian sesame oil
1 tablespoon vegetable oil 4 slices peeled fresh ginger, each about 1/2 inch in diameter 3 cloves garlic, chopped 1 fresh small red chili pepper, or to taste, sliced 3 green (spring) onions, cut into 3-inch lengths 1 pound baby bok choy, 4-5 inches long, trimmed but left whole 1/2 teaspoon freshly ground black pepper Fresh cilantro leaves Other necessary recipes:
Chili Crab You May Also Like Pad Thai See More Similar Recipes » DIRECTIONS In a large bowl, combine the noodles with warm water to cover and let stand until soft and pliable, about 20 minutes. Drain and set aside.
If using a live crab, bring a large pot three-fourths full of water to a boil. Boil, clean and cut up the crab as directed for chili crab (See Related Recipe); set aside. If using precooked crab, rinse the crab briefly under cold running water, then clean and cut up the crab as directed for chili crab (See Related recipe); set aside. Peel and devein the shrimp; pat dry and set aside.
FOR SAUCE: In a small bowl, stir together all the sauce ingredients. Set aside.
In a 3 qt Chinese sand claypot or heavy-bottomed pot over medium-high heat, warm the vegetable oil until hot. Evenly distribute the ginger, garlic, chili, green onions and bok choy over the bottom of the pot. Add the softened bean thread noodles and place the uncooked crab pieces on top. (If using precooked crab, add it later.) Sprinkle with the black pepper and then pour the blended sauce evenly over the top.
Raise the heat to high and bring to a boil. Cover and reduce the heat so the contents boil gently. Cook for 5 minutes. Remove the lid and add the shrimp and the precooked crab, if using, to the pot. Using tongs or long chopsticks, stir to mix the ingredients. Cover and cook until the noodles are soft and clear and the shrimp and crab are bright orange, about 4 minutes longer.
Garnish with cilantro and serve hot.
Recipe reprinted by permission of Weldon Owen. All rights reserved.