1. Wash the shrimps and remove the shrimp thread, use some starch and a little brandy pulp to make it
2. Wash the mussels and marinate them with some wine. Soak the dried abalone in water
3. Put a little vegetable oil in the pot, add garlic slices and sauté until fragrant, add the soaked dried abalone and fry until fragrant
4. Add water and frozen diced peas, turn to low heat and simmer for 30 minutes after the water is boiled
5. Add the curry and stir evenly, blanch the pulped shrimps for later use, and fry the marinated mussels in butter.
6. Boil the curry paste until thick, add the prepared shrimps and mussels, stir evenly, add a little basil, black pepper and salt to taste
7. Serve on a plate, pour some corn-flavored sweet cream on the rice to serve (the method of corn-flavored sweet cream: sweet corn cooked in butter)
