One of the taste that’s very common in Asian cuisine is sweet and sour, and chinese love this taste. Lots of people enjoy this kind of taste in every kind of cuisine. But for me, seafood with sweet and sour taste is something that I would never missed. Here’s a recipe about how to make a good sweet and sour seafood soup.

Serving for 4

Ingridients:

• 250 grams (8.8 ounces) of green mussel, boil until it’s done and the shells are opened
• 250 grams (8.8 ounces) of snapper fillet, cut as you like.
• 300 grams (10.6 ounces) of squids, diced.
• 250 grams (8.8 ounces) of shrimp, peel the skin.
• 3 piece of coriander root, smash it.
• 3 lemon grass, smash it.
• 3 lime leaves
• Some corriander leaves
• 1 liter of water (1000 cc)
• 3 lemons, extract the water

Seasoning:

• 2 tablespoon of oyster sauce
• 5 piece of red chilli, grind it
• 5 piece of small chilli (bird eye chilli), grind it
• some salt
• some sugar

Directions:

1. Boil the water, pour in the coriander root, lemon grass, lime leaves, salt, oyster sauce, red chilli, small chilli, and the lemon water. Sort them out, and boil until bubles coming up.
2. Add in the green mussel, snapper, squid and shrimps. Cook until boil and done. Take it.
3. Add in the corriander leaves and sugar, stir evenly.
4. Serve