=== DOUGH ===
1 c Water
3 c All-purpose flour
2 ts Baking powder
2 ts Salt
=== PANCAKES ===
1 bn Scallions; finely minced
2 Serrano or jalape?o chiles;
-finely minced
2 tb Toasted sesame seeds
2 tb Sesame oil
Salt; to taste
Freshly-ground black pepper;
-to taste
=== BARBECUE SAUCE ===
1 tb Minced ginger
1 tb Minced garlic
2 tb Sesame oil
1 c Hoisin
1 c Tomato fillets; (canned is
-fine)
1 c Pineapple or mango juice
1/2 c Rice vinegar
1/4 c Brown sugar
1 tb 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)
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.
Yields
8 servings