Crispy Rice Vermicelli With Seafood In Coconut Sauce

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Cookstr
Nutrition per serving    (USDA % daily values)
CAL
1891
FAT
465%
CHOL
48%
SOD
52%

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Ingredients for 4 servings

¼ tsp (1 ml) salt

½ tsp ( 2 ml) black pepper

2 tsp (10 ml) minced ginger root

1 tbsp (15 ml) finely chopped celery

4 green onions , cut into short lengths

1 can (14 oz [400 ml]) coconut milk

1 package (16 oz [450 g]) thin rice vermicelli

12 to 18 shrimp , peeled and deveined

3 garlic cloves, thinly sliced

¼ cup (50 ml) chopped shallots or onions

3 anchovies, chopped, or 1 tbsp (15 ml) fish sauce

2 tsp (10 ml) minced garlic

2 bay leaves

24 mussels or small clams

8 oz (250 g) fish fillet , cut into 4 pieces

2 to 4 finger chilies , cut into short lengths

1 tbsp (15 ml) chopped parsley

1 stalk lemongrass (optional), cut into short lengths

2 cups (500 ml) vegetable oil

1 to 3 tsp (5 to 15 ml) finely chopped chilies

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