Fire Dragon Sauce Food

FIRE BREATHING DRAGON ROLL

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'S BREATH WINGS

Steps:

• In large plastic bag, combine the marinade ingredients.
• Add the chicken wings to the bag, give it a bit of a shake, then allow the wings to marinate at least one hour in refrigerator.
• Drain the wings, and place in one layer on a well-greased baking pan.
• Bake on the middle shelf of a 400 F oven for about 40 minutes, or until cooked.
• Mix the sauce ingredients together until thoroughly blended.
• Arrange wings on a warm serving platter.
• Pour sauce over wings to completely cover.
• Garnish with finely chopped green onion.

" FIRE" SAUCE

Steps:

• Combine the tomato paste and water in a saucepan.
• Whisk until smooth.
• Add the remaining ingredients to the tomato mixture.
• Heat over medium/high heat until it begins to boil.
• Continue to cook, stirring often, for 4 to 5 minutes.
• Remove from heat.
• When sauce has cooled, pour into a glass airtight container and refrigerate.
• Stores well in the refrigerator.

DRAGON SHRIMP

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'.

FIRE DRAGON SAUCE

Steps:

• In a medium bowl mix all ingredients together.
• Place this sauce in a sealable container and refrigerate.