FIRE DRAGON SAUCE
Make and share this Fire Dragon Sauce recipe from Food.com.
Provided by gonzilla3
Categories Sauces
Time 2m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- In a medium bowl mix all ingredients together.
- Place this sauce in a sealable container and refrigerate.
Nutrition Facts : Calories 47.3, Fat 0.1, Sodium 608.8, Carbohydrate 9, Fiber 2.7, Sugar 4.8, Protein 1.1
FIRE BREATHING DRAGON ROLL
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 1 sushi roll
Number Of Ingredients 29
Steps:
- Mix the tuna with 3 tablespoons Ghost Pepper Sauce and the mayonnaise. In a separate bowl, mix the crabmeat with the remaining 3 tablespoons Ghost Pepper Sauce, habanero powder and sliced habanero peppers.
- Wet your hands with water, and then press the Sushi Rice onto the seaweed paper evenly, about 1/4-inch thick. Sprinkle the sesame seeds and some habanero powder over the rice. Flip over so the seaweed paper is facing up. Add the tuna mixture and shrimp tempura down the center of the seaweed. Place the seaweed paper onto a bamboo sushi mat and roll the seaweed paper tightly. Remove the mat and add the crab mixture on top of the roll. Place a piece of plastic film over the roll and, with the sushi mat, press it over the plastic film and roll to make certain the crab is pressed onto the roll. Remove the mat and gently remove the plastic film. Cut the roll into 8 pieces.
- To serve, place the sushi roll onto a serving plate and drizzle Ghost Pepper Sauce over and around the roll. Top the roll with the micro cilantro and sprinkle the pop rock candy around the roll.
- In a medium bowl, mix the habanero and ghost peppers with both the hot sauces, Sriracha, chili paste, chili sauce, chili powder, ichimi, lemon pepper seasoning, lime juice, sesame oil and shallots to create the ghost pepper sauce. Let stand for 1 hour. Then blend for 30 seconds. WARNING! Please keep in mind that these are some of the hottest chiles in the world. So handle carefully with latex gloves.
- Mix the rice vinegar in a bowl with the sugar and salt.
- In a steamer, cook the sushi rice with 1 cup water for 45 minutes. After your rice is done cooking, add the sushi vinegar and mix together with a wooden spoon. Let the rice cool for 10 minutes.
DRAGON CHICKEN
Steps:
- Put the chicken breast in a bowl and add the cornstarch and 2 tablespoons vegetable oil. Blend together. Preheat remaining vegetable oil in the wok to 325 degrees F, then add marinated chicken and cook for approximately 4 minutes. Add the broccoli, mushrooms, snap peas, peppers and carrots, and continue to cook for 2 more minutes. Drain the oil, then set chicken and vegetables aside.
- Continue to heat the wok to 325 degrees F, then add garlic, whiskey and heavy cream. Heat for 30 seconds, then add the soy sauce, oyster sauce, Cajun seasoning, lobster base, sugar and black pepper. Cook, stirring constantly, until sauce begins to boil, about 3 minutes. Add back in chicken and vegetables. Toss in the heated wok for 1 minute.
DRAGON SHRIMP
This one is a 'fire-breather' for sure.... Proceed at your own risk. lol I serve it Cajun-style, with newspaper on the table instead of a cloth. Everybody just tosses the shells in the middle. When dinner is over, you wad it up and throw it all in the garbage. Just add plenty of cold beer and iced tea and plenty of hot French bread -- oh, and plenty of napkins!!
Provided by highcotton
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- If shrimp is frozen, thaw under cold, running water.
- Drain and pat dry.
- (If fresh, rinse and dry.) Put shrimp in a shallow roasting pan large enough that they don't overlap.
- Melt butter in a small saucepan.
- Remove from heat and stir in all remaining ingredients.
- Pour sauce evenly over shrimp.
- Cover with foil and marinate in refrigerator for 1 hour.
- Preheat oven to 350 degrees.
- Bake shrimp, covered, for approximately 30 minutes.
- Remove and check for doneness before serving.
- (If they aren't opaque, put them back in for about 3 minutes.) Serve bowls of sauce on the side, with lots of French bread for'dipping'.
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