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1
Bring water to a boil in a medium pot.
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2
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.
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3
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.
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4
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.
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5
Remove from heat and add bean sprouts and herbs; garnish with fried shallots and serve piping hot.
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6
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.
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7
When shallots are cool, transfer to a glass jar with a tight-fitting lid and they'll keep at room temperature for 2 weeks.
