Jude Kareama served up a tasty seafood laksa soup with prawns on James Martin’s Saturday Morning.
The ingredients for the Laksa Paste: 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 and 3 tablespoons coriander root.
For the stock: Prawn shells, 1.5 litres fish stock, 2 tablespoons dashi powder and 1 tin coconut milk.
To make the Laksa Sauce: Fish sauce, Palm sugar, Salt and white pepper and Vegetable oil.
Garnish for the Laksa Soup: 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 and 1 baby Bok Choy, split in quarters and steamed.
See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.