Seafood Laksa - James Martin Chef

Ingredients

• 12 kashmiri dried red chillies
• 50 gms dried shrimps
• 100 gms chopped ginger
• 6 garlic cloves
• 20gms red turmeric root
• 2 tablespoons coriander seeds, roasted and ground
• 1 teaspoon cumin seeds, roasted and ground
• 50gm shrimp paste
• 12 cashew nuts
• 1 tablespoon tamarind paste
• 3 sticks lemongrass, bruised and chopped
• 6 kaffir lime leaves
• 12 Vietnamese mint leaves
• 3 tablespoons coriander root
• Prawn shells
• 1.5 litres fish stock
• 2 tablespoons dashi powder
• 1 tin coconut milk
• Fish sauce
• Palm sugar
• Salt and white pepper
• Vegetable oil
• 12 fish balls
• 10 deep fried tofu
• 1 Hake fillet, cut into small fillets
• 32 mussels
• 12 king prawns
• 4 scallops
• Lime, cut into quarters
• 1/2 cup picked mint leaves
• 1/2 cup picked Vietnamese leaves
• 1/4 cup picked coriander leaves
• 4 x 7 minute 20 sec boiled eggs and peeled
• 2 cups bean sprouts
• 1/2 bunch sliced spring onions
• Crispy shallots (shop bought from Chinese grocery)
• 150 gm egg noodle cooked
• 150 gm rice noodle cooked
• 1 baby Bok Choy, split in quarters and steamed