Red Dragon Recipes

DRAGON ROLL

Steps:

• Rinse rice in a strainer until water runs clear.
• Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
• Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
• Arrange shrimp tempura on the baking sheet.
• Bake in the preheated oven until golden and crispy, about 6 minutes per side. Cut tails off 4 of the tempura shrimp.
• Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 sheet of nori, shiny-side down, on the plastic wrap. Spread 1 cup rice on top using moistened fingers, leaving a 1/3-inch border. Flip nori so rice is facing the mat.
• Arrange imitation crabmeat and cucumber along the bottom edge of the nori sheet. Place 2 tail-off shrimp in the center of the nori sheet. Place 2 tail-on shrimp on the end so that the tails extend over the sides of the sheet. Lift the edge of the mat and roll up nori into a tight log around filling.
• Transfer sushi roll to a serving plate. Layer avocado and unagi slices on top to cover the top and sides of the roll. Slice roll into 8 pieces using a moistened knife. Repeat with remaining nori, rice, crabmeat, cucumber, avocado, and unagi to make a second roll.

RED DRAGON

Steps:

• 1. Shake all ingredients with ice.
• 2. Strained into a chilled glass.

RED DRAGON FRUIT CHEESECAKE

Steps:

• Make the biscuit base: Grease the sides of a 6-inch removable cake pan and line the bottom with parchment paper.
• Crush Digestive Biscuit (80 gram) coarsely and mix well with Butter (40 gram). Add little more butter if you find the crumbly biscuits are too dry.
• Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Put the tin in the fridge for later use.
• Melt White Chocolate (120 gram) under double boiler and stir till smooth. Leave to cool.
• Using the double boiler, melt the water and Gelatin Powder (1 1/2 tablespoon) mixture and keep warm.
• In a bowl, combine Cream Cheese (250 gram), Natural Unflavored Yogurt (200 gram), melted white chocolate, Powdered Confectioners Sugar (4 tablespoon), Lemon Juice (1/2 tablespoon), and Vanilla Extract (1 teaspoon) with a hand mixer and mix until smooth and combined.
• Pour in melted gelatin and keep mixing until combined.
• Divide cheese filling mixture into 2 portions. Add 3 tablespoons of Dragon Fruit (100 gram) into one of the plain cheese mixture. Gently stir well with a hand whisk and pour into prepared cake pan and spread evenly, then place into freezer for about 15 to 20 minutes to semi set.
• Add 1/2 tablespoon of red dragon fruit puree (for a lighter color) into the remaining plain cheese mixture and gently stir well. Take out the cake pan from freezer and gently pour the second layer of cheese mixture (the lighter pink mixture) on top of the semi-set cheesecake.
• Refrigerate the whole red dragon fruit cheesecake for a few hours or overnight. Decorate the cake as desired before serving.

BROWN'S DRAGON BOWL COPYCAT RECIPE

Steps:

• Yes, it looks labor intensive, but you can make the braised cabbage and spicy yogurt the day before to help alleviate the steps all at once. Ensure that you make the spicy yogurt at least one hour before so the flavors blend, but making a day ahead is even better anyway! Directions for how to prepare, below!