Posted for a request, this recipe is from 'The Best of Vietnamese & Thai Cooking' by Mai Pham. I haven't tried this recipe yet, the description in the book says it's spicy, sour and a little sweet. Prep and cook times are approximate.
tablespoons fried shallots, for garnish (instructions follow)
cup vegetable oil, for frying shallots
Serving Size: 1 (517) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 372 g68 %
Total Fat 41.4 g63 %
Saturated Fat 5.6 g28 %
Cholesterol 48.1 mg
Sodium 702.3 mg
Dietary Fiber 2.1 g8 %
Sugars 23.2 g92 %
Protein 18.4 g
Bring water to a boil in a medium pot.
Using a strainer with a long handle, blanch all seafood for about 10-20 seconds (this removes impurities and keeps the chicken stock clear when you add the seafood later); set seafood aside.
Discard water and wipe the pot dry; add the oil and heat over moderate heat; add the chili paste and garlic and allow to sizzle until fragrant, about 10 seconds.
Add the chicken stock and bring to a boil; add the seafood, tomatoes, pineapple, onion, fish sauce, sugar, salt, tamarind and lime juice; cook until seafood is just done, about 3-5 minutes.
Remove from heat and add bean sprouts and herbs; garnish with fried shallots and serve piping hot.
Fried shallots: line a cookie sheet with paper towels and spread thinly sliced shallots on top (use about a cup of shallots); let sit for 15-20 minutes to air dry (makes the shallots crispier); heat the oil in a skillet over low heat; add the shallots and and stir them so they don't tangle; fry the shallots until golden, about 5 minutes and with a slotted spoon, remove and drain them on paper towels.
When shallots are cool, transfer to a glass jar with a tight-fitting lid and they'll keep at room temperature for 2 weeks.