Recipe Categories
Seafood
Squid

Shanna's Hot Pepper and Scallion Pancakes Grilled Squid Vegetables 

DOUGH
1 cup water
3 cup all-purpose flour
2 tsp baking powder
2 tsp salt
PANCAKES
1 bn scallions finely minced
2 x serrano or jalapeno chiles finely minced
2 tbl toasted sesame seeds
2 tbl sesame oil
    Salt to taste
    Freshly-ground black pepper to taste
BARBECUE SAUCE
1 tbl minced ginger
1 tbl minced garlic
2 tbl 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 tbl chili paste
    Salt to taste
    Freshly-ground black pepper to taste
SQUID
1 lb clean squid bodies
1/4 lb tentacles - (to 1/2 lb)

 Method :
Knead dough ingredients together and allow to rest.
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.
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.