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Friday, Apr. 29, 2016

Fish Soup, and Crispy Fried Shrimp

Wednesday, September 21, 2011

Larry Eiker
I was shown how to cook Vietnamese authentic cuisine and learned about Vietnamese special ingredients that can be purchase in the USA. We went to places where we could buy fresh seafood and Vietnamese ingredients which are brought by boat from Hoian-Cuadai Beach to the Hoian Market Harbor. We prepared the dish and if we did not we had to do it over until we got it right, for that was our meal to be eaten at the café.

Fish Soup


Fresh Mackerel fish, 50gr; Onion, 10gr; Tomato, 40gr; Pineapple, 10gr; Garlic, 1 tsp finely chopped; Shallots, 1 tsp finely chopped;

Egg, 1 per 5 people; Creamed corn (canned), 1 spoon; Salt and Pepper, quarter tsp each or to taste; Oil, 15ml. When in Rome, measure like the Romans. Like wise the same in Viet Nam.


1.Cut Fish into small cubes

2.Mix fish, garlic, shallots, salt, pepper in a bowl

3.Finely chop Tomato, Pineapple and Onion


5.Put 1 dry pot on the burner

6.Pour vegetable oil into pot

7.Add Onion to pot and fry for about 1 minute

8.Put Fish into the pot, fry until it is cooked

9.Then put Tomato into the pot and continue to together, for 3 minutes

10.Put Pineapple into the pot and continue to fry

11.Pour ˝ Bowl of Water into pot. Cook until the soup has boiled for 2 minutes.

12.Put Creamed Corn into the pot

13.Blend 1 teaspoon of Flour with water then pour it into the soup slowly whilst stirring

14.Beat the Egg well in a bowl and then pour into soup slowly

15.Taste the soup and add sugar and or salt to taste

Crispy Fried Shrimp


Shrimp 3ea; Self raising flour: 3 spoons; Frying mix flour: 3 spoons; Oil 500 ml; Plum chili sauce: 2 spoons.


1.Shrimp: Peel off the shell of the shrimps. Leave the tails on the shrimp.

2.Take 3 empty bowls:

Bowl 1: To hold self raising flour. (dry flour).

Bowl 2: To hold self raising flour. Blend the flour with 10ml of water to make flour paste.

Bowl 3: To hold frying mix flour.


1Roll shrimps in the st bowl of self raising flour (do not flour in the tails)

2Roll shrimp in the 2nd bowl of flour paste

3Roll shrimps in the 3rd bowl of frying mix flour


1.Put 1 pan on the burner (medium heat) until hot.

2.Pour oil into the pan (about 5 cm deep) until the oil boils

3.Take the tail of the shrimp, then put 1 by 1 shrimp into the boiling oil. Fry until yellow. Then turn to fry the other side. Then take out of the oil and drain.

Try it; you will like it; I did. Have a Happy

Larry Eiker is a Kennett resident who enjoys traveling all over the world and experiencing great food, while bringing some of those ideas back home to the Bootheel to share with others.

Larry Eiker
Eiker's Burgoo of Food Ideas