Green Scallion Pancakes with Squid

8 bunches scallions trimmed and chopped in quarters
½ pound cooked baby squid or white fish
2 eggs
2 teaspoon Wheat Free Tamari sauce
1 cup rice flour
Salt & Pepper
Peanut or Canola Oil

Bring a medium pot of salted water to a boil, adding the larger portion of scallions to the water, and blanch about 5 minutes, or until tender. Drain, reserving about ½ cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough to form a batter. Combine with the eggs, fish, tamari and then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Heat a nonstick pan t to medium high with oil. Drop the batter into the pan using a heaping tablespoon, and cook about 2 minutes to a side, or until lightly browned.

Dipping Sauce

¼ cup Wheat free Tamari
2 Tablespoons Rice Wine Vinegar
1 Scallion minced
1 garlic clove minced
½ teaspoon Chile flakes
! teaspoon sesame seeds
Mix all ingredients together season with salt and pepper to taste.