Hot pepper and scallion pancakes with charred squid, pickle

8 servings

Ingredients

Quantity Ingredient
=== DOUGH ===
1 cup Water
3 cups All-purpose flour
2 teaspoons Baking powder
2 teaspoons Salt
=== PANCAKES ===
1 bunch Scallions; finely minced
2 Serrano or jalapeño chiles; finely minced
2 tablespoons Toasted sesame seeds
2 tablespoons Sesame oil
Salt; to taste
Freshly-ground black pepper; to taste
=== BARBECUE SAUCE ===
1 tablespoon Minced ginger
1 tablespoon Minced garlic
2 tablespoons Sesame oil
1 cup Hoisin
1 cup Tomato fillets; (canned is fine)
1 cup Pineapple or mango juice
½ cup Rice vinegar
¼ cup Brown sugar
1 tablespoon Chili paste
Salt; to taste
Freshly-ground black pepper; to taste
=== SQUID ===
1 pounds Clean squid bodies
¼ pounds Tentacles -; (to 1/2 lb)

Directions

Knead dough ingredients together and allow to rest. Pancakes: Divide dough into 8 equal parts. Roll into a rough circle, ¼-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 ½-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. Squid: Toss squid with sesame oil, chili oil, salt and pepper and grill over a hot fire until fully cooked and well charred or char in a grill pan on your stove top. Cut into smaller bite-sized pieces and toss with a little barbecue sauce and hold. To Serve: 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. This recipe yields 8 servings.

Source: "CHEF DU JOUR - (Show # DJ-9386) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-28-1999 by Joe Comiskey - joecomiskey@..."

Recipe by: Stan Frankenthaler

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