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.
- 1 package dried bean thread noodles
- 1 whole 2-3-pound Dungeness crab, 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, sliced, to taste
- 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
Companion recipe: Chili Crab
Combine the noodles with warm water in a large bowl. Cover and let stand until soft and pliable, approximately 20 minutes. Drain and set aside.
If using a live crab, bring a large pot 3/4 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. 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: Stir together all the sauce ingredients in a small bowl. Set aside.
Warm the vegetable oil until hot In a 3-quart Chinese sand claypot or heavy-bottomed pot over medium-high heat.
Evenly distribute the ginger, garlic, chili, green onions and bok choy over the bottom of the pot. Add the softened bean thread noodles. 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.
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, approximately 4 minutes longer.
Garnish with cilantro and serve hot.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
410 calories; 15g total fat; 113mg cholesterol; 930mg sodium; 23g carbohydrates; 3g fiber; 48g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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