Remove all the insides and the membrane from the squid, slice down the middle, open up and score the inside very finely criss crossing. Cut into small pieces and place in a bowl with the scallops which have also had the membrane removed from round the middle. Put the scallops in the same bowl as the squid.
Pour in the 1/2 of sesame oil, vinegar, maple syrup, all the ginger, five spice powder,1 chopped chilli, a sqeeze of lime and a dash of soy sauce. Mix well and allow to marinate for 10 minutes.
Put the soy beans in a pan of salted water, bring to the boil and simmer for a minute or so. Peel vertically some of the skin of the cucumber to make stripes, then using a potato peeler, make thin long strips with a bit of green down the side. Place these in a bowl and add the hot beans, along with the rest of the sesame oil, vinegar, maple syrup and season with salt. Add the spring onions and the other chopped chilli.
This is the salad and needs to macerate for 10 minutes to allow the cucumber to wilt and the beans to absorb the flavour.
Have a very hot non stick pan ready to fry the scallops for a couple of minutes on either side, add the squid at the last minute and literally, flash fry for seconds. Don't be scared, squid does not need much cooking. They should curl up right away, that's when they are ready. Put the juices from the marinade into the pan and serve up with some sea salt a squeeze of lime and some coriander leaves.
Some like it hot... add more chilli! Chopsticks or a fork, either will do.
Uncooked prawns could be used instead of the squid.
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