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

Deselect All

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

Garnish:

Julienned scallion

Cilantro sprigs 

Pickled vegetables* (for example pickled ginger, pickled shallot, pickled daikon, mustard greens or even salted mung bean sprouts)