Remove the shrimp heads, peel the shells (leave the tails), and clean the veins on the back. Rinse well and place in a bowl, set aside. Separate the squid from its head, take the body, clean it, and cut into pieces. Squeeze lime juice over the squid and shrimp, let sit for a moment, then rinse with water and drain. Cut the corn into pieces, boil until cooked. Remove and drain.

Slice the onion and green onion. Mix the sauce ingredients in a bowl, stir well. Grind the spices until smooth, set aside.

Heat a little oil in a pan, sauté half of the onion until fragrant. Add the ground spices and kaffir lime leaves, sauté until the spices are cooked. Add the sauce and water, stir until boiling. Add the shrimp and squid, stir again until the shrimp changes color.

Add the corn, remaining onion, and sliced green onion to the pan. Stir until well mixed and boiling. Adjust the taste. Add the cornstarch solution and stir again until thickened. Remove and serve on a plate.