Hot Pepper And Scallion Pancakes With Charred Squid, Pickles And Vegetables Recipe

Knead dough ingredients together and allow to rest.

For the pancakes: Divide dough into 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 barbecue sauce: Saute ginger and garlic in sesame oil. Add all other ingredients and simmer until reduced and flavorful. Season to taste.

For the 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.