Categories: Seafood, Casseroles 
      Yield: 4 servings 
  
      4 oz Dried bean thread noodles 
      1 sm Dungeness crab 
           -(preferably live) 
    1/2 lb Large shrimp 
           -shelled and deveined 
    1/2 lb Large cleaned squid 
           -cut crosswise into 1" rings 
      1 lb Fresh fish fillets 
           - cut into 1-inch pieces 
    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 Sesame oil 
      2 tb Vegetable oil 
      3 sl Ginger; (quarter-sized) 
           - crushed 
      4    Red chiles 
           - chopped into 1/2-in pieces 
      4    Green onions 
           - cut into 2-in lengths 
  1 1/2 c  Water, or more if needed 
    1/2 c  Thai sweet basil leaves 
           Fresh coriander sprigs 
      1    Sandy clay pot casserole 
           -(2 quart size) 
           -=OR=- Dutch oven 
  
  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.