Hot Pepper and Scallion Pancakes with Charred Squid, Pickles and Vegetables

Total Time:
2 hr 10 min
1 hr 30 min
40 min

8 servings

  • Pancakes:
  • 1 cup water
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • Knead dough together and allow to rest.
  • 1 bunch scallions, finely minced
  • 2 serrano or jalapeno chiles, finely minced
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons sesame oil
  • Salt
  • pepper
  • Barbecue Sauce:
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 2 tablespoons sesame oil
  • 1 cup hoisin
  • 1 cup tomato fillets (canned is fine)
  • 1 cup pineapple or mango juice
  • 1/2 cup rice vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon chili paste
  • Salt
  • Pepper
  • Squid:
  • 1 pound clean squid bodies
  • 1/4 to 1/2 pound tentacles
  • Divide dough into 8 equal parts. Roll into a rough circle, 1/4-inch thick. Paint with sesame oil. Flavor with scallions, chiles, sesame seed, salt and pepper. Roll each into a cigar then coil into a rough circle again.

  • Roll each pancake now 1/2-inch thick. Hold, divided by waxed paper, until ready to cook

Barbecue Sauce:
  • Saute ginger and garlic in sesame oil. Add all other ingredients and simmer until reduced and flavorful. Season to taste.

  • You will need garnishes of julienned scallion, cilantro sprigs and any number of pickled vegetables that you might make or buy in an Asian market (for example pickled ginger, pickled shallot, pickled daikon, mustard greens or even salted mung bean sprouts).

  • Heat oven to 400 degrees. Heat a large saute pan and add a little soy or canola oil.

  • Add pancakes and brown one side, flip and finish in oven.

  • Compose plate with triangles of scallion pancake, a pile of barbecued squid, pickles, herbs and a side cup of the barbecue dipping sauce.

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    Recipe courtesy of Food Network Kitchen