Recipe courtesy of Stan Frankenthaler

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

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  • Level: Easy
  • Total: 2 hr 10 min
  • Prep: 1 hr 30 min
  • Cook: 40 min
  • Yield: 8 servings
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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



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




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)


  1. 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. 
  2. 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.
  3. For the sauce: Saute ginger and garlic in sesame oil. Add all other ingredients and simmer until reduced and flavorful. Season to taste.
  4. For the squid: Heat oven to 400 degrees. Heat a large saute pan and add a little soy or canola oil. 
  5. Add pancakes and brown one side, flip and finish in oven. 
  6. 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