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Sauté garlic and shallots in oil until fragrant
Add tomatoes and sauté for 1 minute
Season with fish sauce, sugar, and seasoning
Add enough water to prevent the tomatoes from burning
Simmer for 3 minutes until the tomatoes are soft and release their juices
Add pineapple and tamarind
Peel and devein the shrimp, cutting them in half lengthwise
Add the shrimp to the tomato broth and cook until done
Turn off the heat and add the perilla leaves
Serve the shrimp and broth over rice noodles