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
• Julienned scallion
• Cilantro sprigs
• Pickled vegetables* (for example pickled ginger, pickled shallot, pickled daikon, mustard greens or even salted mung bean sprouts)

Instructions

1. 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.
2. 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.
3. For the sauce: Saute ginger and garlic in sesame oil. Add all other ingredients and simmer until reduced and flavorful. Season to taste.
4. For the squid: Heat oven to 400 degrees. Heat a large saute pan and add a little soy or canola oil.
5. Add pancakes and brown one side, flip and finish in oven.
6. Compose plate with triangles of scallion pancake, a pile of barbecued squid, pickles, herbs and a side cup of the barbecue dipping sauce.