Crispy Rice Vermicelli with Seafood in Coconut Sauce

• 2 cups (500 ml) vegetable oil
• 1/4 cup (50 ml) chopped shallots or onions
• 2 tsp (10 ml) minced garlic
• 1 to 3 tsp (5 to 15 ml) finely chopped chilies
• 2 tsp (10 ml) minced ginger root
• 3 anchovies, chopped, or 1 tbsp (15 ml) fish sauce
• 2 bay leaves
• 1 stalk lemongrass (optional), cut into short lengths
• 1 tbsp (15 ml) finely chopped celery
• 1 tbsp (15 ml) chopped parsley
• 1/2 tsp ( 2 ml) black pepper
• 1 can (14 oz 400 ml) coconut milk
• 1/4 tsp (1 ml) salt
• 1 package (16 oz 450 g) thin rice vermicelli
• 3 garlic cloves, thinly sliced
• 4 green onions, cut into short lengths
• 2 to 4 finger chilies, cut into short lengths
• 24 mussels or small clams
• 12 to 18 shrimp, peeled and deveined
• 8 oz (250 g) fish fillet, cut into 4 pieces

1. In a saucepan, heat 1 tbsp (15 ml) of the oil over medium-high heat; cook shallots until golden.
2. Stir in garlic; cook until golden.
3. Stir in chilies and ginger; cook until softened.
4. Stir in anchovies (if using), bay leaves, lemon grass (if using), celery, parsley and pepper; cook, stirring, until fragrant.
5. Stir in coconut milk, salt and fish sauce (if using); bring to a boil, reduce heat to simmer and cook 2 minutes.
6. Set aside.
7. Divide rice vermicelli into 4 equal portions.
8. In a deep saucepan or wok, heat remaining oil to 350 F (180 C); cook 1 portion of noodles until they swell and turn crispy, turning once.
9. With a strainer, remove noodles from wok; drain on paper towels.
10. Repeat with remaining noodles.
11. Remove all but 2 tbsp (25 ml) of the oil from the wok; cook garlic until golden and crisp.
12. Remove with a slotted spoon; drain on paper towel.
13. Bring coconut sauce to a simmer over medium heat.
14. Stir in green onion, chilies, mussels, shrimp and fish; cover and cook until shellfish opens and fish is cooked through.
15. Put one portion of noodles on each of 4 plates; spoon seafood coconut sauce over top.
16. Serve garnished with fried garlic.

vegetable oil, shallots, garlic, chilies, ginger root, anchovies, bay leaves, stalk, celery, parsley, black pepper, coconut milk, salt, thin rice vermicelli, garlic, green onions, finger chilies, mussels, shrimp, fish fillet

Taken from www.cookstr.com/recipes/crispy-rice-vermicelli-with-seafood-in-coconut-sauce (may not work)