Heat oil in a cooking pot.
Once the gets hot, saute garlic, onion and ginger.
Pour the coconut milk into the pot. Let boil.
Add chili pepper and shrimp paste. Stir. Cover and cook for 3 minutes.
Add the squid, mussels, and shrimp.Stir until all the seafood gets coated with coconut milk. Continue to cook for 3 to 5 minutes while occasionally stirring.
Add ground black pepper. Stir.
Transfer to a serving plate. Serve.
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