INGREDIENTS

INSTRUCTIONS

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.  Source: "CHEF DU JOUR -
(Show # DJ-9386) - from the TV FOOD NETWORK"  S(Formatted for MC5):
"07-28-1999 by Joe Comiskey -  joecomiskey@netzero.net"  Recipe by:
Stan Frankenthaler  Converted by MM_Buster v2.0l.

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