HOT PEPPER AND SCALLION PANCAKES WITH CHARRED SQUID, PICKLES AND VEGETABLES

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

Provided by Food Network

Time 2h10m

Yield 8 servings

Number Of Ingredients 27

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
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
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)

Steps:

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.