Recipe courtesy of Stan Frankenthaler
Hot Pepper and Scallion Pancakes with Charred Squid, Pickles and Vegetables
- Level: Easy
- Total: 2 hr 10 min
- Prep: 1 hr 30 min
- Cook: 40 min
- Yield: 8 servings
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- Level: Easy
- Total: 2 hr 10 min
- Prep: 1 hr 30 min
- Cook: 40 min
- Yield: 8 servings
Ingredients
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)
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
