Bring water to a boil in a medium pot. Using a strainer with a handle, blanch all seafood for about 10 to 20 seconds. This removes impurities and keeps the chicken stock clear when you add the seafood later. Set aside.
Discard water and wipe the pot dry. Add the oil and heat over moderate heat. Add the chile paste and garlic and allow to sizzle until fragrant, about 10 seconds. Add chicken stock and bring to a boil. Then add the seafood, tomatoes, pineapple, onion, fish sauce, sugar, salt, tamarind, and lime juice. Cook until seafood is just done, about 3 to 5 minutes. Remove from heat, and add bean sprouts and herbs. Garnish with fried shallots and serve piping hot.
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|Serving Size: 1 Serving (380g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 26 (22%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 19.3mg||6 %|
|Sodium 979.1mg||34 %|
|Potassium 550mg||14 %|
|Total Carbohydrate 11g||3 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 9.2g|
|Protein 13.2g||19 %|
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Calories per serving: 118
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