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

Name: Hot Pepper and Scallion Pancakes with Charred Squid, Pickles and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Divide dough into 8 equal parts.
2
Roll into a rough circle, 1/4-inch thick.
3
Paint with sesame oil.
4
Flavor with scallions, chiles, sesame seed, salt and pepper.
5
Roll each into a cigar then coil into a rough circle again.
6
Roll each pancake now 1/2-inch thick.
7
Hold, divided by waxed paper, until ready to cook
8
Saute ginger and garlic in sesame oil.
9
Add all other ingredients and simmer until reduced and flavorful.
10
Season to taste.
11
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).
12
Heat oven to 400 degrees.
13
Heat a large saute pan and add a little soy or canola oil.
14
Add pancakes and brown one side, flip and finish in oven.
15
Compose plate with triangles of scallion pancake, a pile of barbecued squid, pickles, herbs and a side cup of the barbecue dipping sauce.

613

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 cup water, 3 cups all purpose flour, 2 teaspoons baking powder, 2 teaspoons salt, and more.

Yes, Hot Pepper and Scallion Pancakes with Charred Squid, Pickles and Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

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

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