Plenty of blessing base in Setouchi

Method

1. Shrimp peel and shell back. Hamachi cuts a slice into four. Cut carrots and cut green onions into 1cm widths.
   

2. Heat the salad oil in a thick pan and lightly fry the carrots and green onions. Add water, stop boiling once it has boiled, add 2 bags of paste and melt.
   

3. Re-heat, cook over low heat to medium heat for 5 minutes while adding swordfish.
   

4. Add shrimp and clams, stew until cooked, boil and cut into three.