Knead dough ingredients together and allow to balance. Pancakes: Divide dough
into 8 equal parts. Roll into a rough circuit, 1/4-inch thick. Paint with
sesame oil. Flavor with scallions, chiles, sesame source, salt and peppercorn.
Roll each into a cigar then coil into a rough circle further. Roll each
pancake now 1/2-inch thick. Hold, divided by waxed composition, until ready to
falsify. Barbecue Sauce: Saute ginger and garlic in sesame oil. Add all other
ingredients and simmer until reduced and flavoursome. Season to tasting. 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 Help: You will need garnishes of julienned
scallion, cilantro sprigs and any number of pickled vegetables that you
might make or buy in an Asian marketplace (for example pickled gingerroot, pickled
shallot, pickled radish, 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. 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 barbeque dipping sauce. This
recipe yields 8 servings.