Name: Hot Pepper and Scallion Pancakes with Charred Squid, Pickles and Vegetables
Prep time: P0Y0M0DT1H30M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT2H10M0.000S
Yield: 8 servings
Ingredients: 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; 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; 1 pound clean squid bodies; 1/4 to 1/2 pound tentacles; Julienned scallion; Cilantro sprigs; Pickled vegetables* (for example pickled ginger, pickled shallot, pickled daikon, mustard greens or even salted mung bean sprouts)

Directions

For the pancakes: 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.
For the sauce: Saute ginger and garlic in sesame oil. Add all other ingredients and simmer until reduced and flavorful. Season to taste.
For the squid: 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.

Cook’s Note

*Can make or buy in an Asian market

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

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