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Thai-Style Seafood Casserole with Basil















Trans-fat Free, Good source of fiber


3 ounces mung beans
3 small crab, hard shell
½ teaspoon black peppercorns
1 tablespoon coriander root
4 each garlic cloves
1 teaspoon sugar
1 tablespoon soy sauce, light
2 teaspoons oyster sauce
1 tablespoon rice wine
2 tablespoons vegetable oil
3 quarts ginger
sliced, crushed
4 each red chili peppers
6 ounces shrimp
4 each scallions, spring or green onions
cut up
1 pound fish fillets
½ pound squid
cleaned, cut up
½ cup basil


Put the mung beans into a bowl and cover with warm water; soak until soft and pliable, about 10 minutes.

Drain. Set aside. If you are using a cooked crab, have the fishmonger crack it into large pieces.

To clean a live crab, be careful, and use a brush to scrub its underside and between the claws and legs to loosen the sand and grit.

Rinse thoroughly with cold water.

Plunge the crab into boiling water for a minute to kill it.

Remove. When cool, clean, disjoint and chop the crab into large chunks.

In a mortar or spice mill, pound or grind the peppercorns first, then add the coriander root and garlic, and work it into a paste.

Mix together the sugar, Golden Mountain, soy and oyster sauces, rice wine and sesame oil in a bowl.

Pour the vegetable oil into a 3½-quart sandy clay pot casserole (or a Dutch oven) and set over medium heat.

Add the coriander-garlic- pepper paste and sauté lightly.

Increase the heat to high.

Add ginger, chiles and raw crab pieces; toss and brown for a minute.

Add the shrimp an green onions to crab mixture; stir-fry for 30 seconds.

Pour in the soy sauce mixture and mung bean noodles; toss and mix together.

Stir in the water, cover pot, reduce heat to medium and braise for 8 minutes, stirring occasionally.

If the noodles seem dry, add more water.

Increase heat to medium-high, and gently stir in the fish and squid (and cooked crab if using), mix with the noodles, top with the basil leaves.

Cover and cook for 3 to 5 minutes longer. Check for doneness.

Garnish with fresh coriander sprigs. Bring the clay pot to the table and serve hot with rice and vegetables.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 270g (9.5 oz)
Amount per Serving
Calories 42528% of calories from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 307mg 102%
Sodium 791mg 33%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 17%
Sugars g
Protein 105g
Vitamin A 6% Vitamin C 15%
Calcium 12% Iron 24%
* based on a 2,000 calorie diet How is this calculated?


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