Ingredients:
5-6 pounds tomatoes
2 tablespoons dried shrimp
2 tablespoons garlic, chopped
1/4 cup vegetable oil
1/3 cup tamarind paste (dried and condenses with seeds)
1 small can minced shrimp with spices
1 large can minced crab with spices
6 eggs
Directions:
In a small pot, add tamarind and add 2 cups of water and bring to a boil. In large (6 or 8 quart) stock pot, heat oil over medium heat. Add dried shrimp to hot oil and fry for for 2 minutes, then add garlic for another minute. Strain the liquid from the boiling tamarind into the stock pot. (The seeds of tamarind pods are dried with the flesh, but the seeds are bitter so we only want the tamarind flavor in the liquid.) Add more water to the seeds and bring to a boil again. Continue this process of extracting the flavor from the tamarind until the water start to run more clear and you've extracted as much flavor as possible. (This process goes much more smoothly if you have already hot/boiling water on hand, i.e. in a kettle.) When you've finished with the tamarind, dispose of the leftover flesh/seeds. Add more water to the pot until about 3/4 full and bring to a boil.
Quarter the tomatoes making sure each quarter has a part of the head attached to it. This keeps the tomatoes from completely falling apart. When the broth approaches a boil, carefully add the tomatoes. (Don't splash yourself with the hot broth, I've done it once or twice. Not pleasant!) Simmer for an hour.
Empty both cans into a mixing bowl and beat together with eggs. Turn the heat on the stock pot to low and pour the egg/spiced seafood mixture into the pot slowly in circles making sure the mixture has room throughout the pot. Slowly simmer for another 30 minutes. Serve over vermicelli, traditionally accompanies with a spread of Vietnamese herbs, lettuce, lime, bean sprouts, and other unidentified items. So good and a great way to make use of tomatoes when they are in season, ripe, and cheap!
