Method

Preheat oven 110C/225F/Gas Mark 1/4.

Split the squid in two, score the outer sides to prevent too much curling when the squid is cooked.

Put the squid, pieces into a small ovenproof dish with 100ml of sesame oil, 30ml vegetable oil, star anise broken into pieces and sprinkle with chilli flakes. Cover and bake for 25-40 mins. The squid needs to be opaque and soft. The squid is cooked in the oil 'confit' style.

Leave to cool.

Remove the squid from the dish and slice into narrow strips. Keep to one side.

Keep the cooking liquour from the squid.

Prepare the scallops. Cut off the foot and discard. Cut off the roe and split each scallop in half. Place on a plate with paper towels to drain.

If using frozen prawns, defrost in advance and place on paper towels to drain.

When ready to cook.

Heat a shallow frying pan or saute pan until very hot. Add the squid cooking liquour with 30ml sesame oil.

Immediately add the scallops. They will release a lot of liquid but this should evaporate quickly. Once the scallops are sizzling add the prawns and stir fry until both are cooking well. Add the squid and continue to cook on a high heat until all the liquid has evaporated and the seafood starts to glaze in the pan. It's now ready. Keep warm

Cook the noodles and steam the pak choi.

Serve all together.

For the Wagamama look add the noodles to the seafood and stir fry together, season if required.

We had this with the Spicy Chinese Drizzle, soy and oyster sauces.