INGREDIENTS

INSTRUCTIONS

Golden Mountain Sauce is prepared with Thai style-soy sauce, which  may
be found in Southeast Asian markets.  IN A BOWL, COVER MUNG BEAN
noodles with warm water; soak until soft  and pliable, about 10
minutes. Drain. Set aside. Clean and prepare  the live crab according
to the following instructions (if using  cooked crab, follow the
instructions after the steaming step). Shell  and devein the shrimp;
pat dry. Clean squid according to the  instructions below. Cut the body
crosswise into 1-inch rings; set  aside the rings and cleaned
tentacles. In a mortar or spice mill,  pound or grind the peppercorns,
coriander root and garlic into a  paste. In a bowl, mix together the
sugar, Golden Mountain Sauce, soy  sauce, oyster sauce, rice wine and
sesame oil. Add oil to clay pot or  Dutch oven. Set over medium heat.
Add reserved  coriander-garlic-pepper paste to the oil; saute lightly.
Increase to  high heat. Add ginger, chiles and the crab pieces (add
cooked crab  later); toss and brown for a minute. Add shrimp and 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 water,
cover  pot, reduce to medium heat and simmer for 8 minutes, stirring
occasionally. If noodles seem dry, add more water. Increase to
medium-high heat, add fish, squid and cooked crab, mix with the
noodles, top with the basil leaves. Cover. Cook 3 to 5 minutes  longer.
Check for doneness. Bring the clay pot to the table and serve  hot with
rice and vegetables.  TO CLEAN AND PREPARE THE CRAB: Scrub the
underside and in between  claws and legs to loosen sand and grit. Rinse
well with cold water.  Plunge crab into boiling water for a minute to
kill it immediately.  Remove and cool. To disjoint and crack the crab,
hold shell portion  of the crab in one hand. With the other hand,
gather the legs and  claws on one side and gently pull and tug until
the body and legs  loosen and free themselves as a whole section from
the shell. On both  sides of the body are featherly gills. Pull off and
discard these  gills. The tail piece, a triangular flap, is located on
the underside  of the body. With tip of knife lift up the flap, grasp
it, twist off  and discard. Scrub exposed area clean. Now remove the
legs and claws  by gently pulling and bending them backward against
their natural  bend, and twist to free them. You now have the
chest-body section  where the tomalley liver is embedded in the cavity.
Spoon it out and  reserve it for those who appreciate it. The chest
body should be  chopped in half down the middle with a heavy cleaver.
Chop each  section crosswise into 3 equal pieces. With a light hammer
or metal  nut cracker, crack the mid section and joint of each leg and
claw;  set aside the pieces. (When eating, use the tip of the leg as a
pick  to dig out the meat.)  TO CLEAN AND PREPARE SQUID: Grasp the body
of the squid with one hand  and with the other pull the head and
tentacles away until separated  from the body. With your finger dip
into the body to remove the  quill, the transparent cartilage and
discard. Peel off the dotted  skin from the body and discard. Rinse
body with cold water. Cut  between the eye and the tentacles; discard
the head. Squeeze the  thick center part of the tentacles to dislodge
the hard beak. Rinse  with cold water; set aside.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 723
Calories From Fat: 249
Total Fat: 28.2g
Cholesterol: 266.5mg
Sodium: 1236mg
Potassium: 887.1mg
Carbohydrates: 68.8g
Fiber: 2.9g
Sugar: 18.9g
Protein: 47.9g