Red Dragon Fruit Recipe

Hot and Soured Salmon with Dragon Sauce

Ingredients:

400g salmon block,1/2 tbsp black peppercorns

20gm garlic and ginger chopped.

1 nos of red and green chilli slice. 20gm chili padi chopped.

seasoning:

100 gm red dragon sauce ,2 tbsp red dragon vinegar.1tbsp salt,100cc water.

Method:

1.Rinse the salmon block and seasoning with salt, red dragon sauce for 5 min, remove sauce and

make it dry. Shallow-fry till look golden on both sides and drained up.

2. Preheat wok to sauté garlic and ginger slices till fragrant. Add in pepper, stir fry briskly until aromatic.

3.Pour in red dragon sauce mixture and boil. Add red, green chillies and chili padi cook 1 min.

4.Lastly, cook until the sauce thicken ,add dragon vinegar ,remove from heat and pour the sauce on to the

Pre-fried salmon block or serve into the dragon bowl as in the picture for dipping the fish.

Hot and Spicy Baby Dragon Stir-fry with Prawn.

Ingredients:

300gm baby dragon slice in to 4- 6 pcs.

100gm Small Prawn

1 nos of red chili slice.

50gm of Dried red chillies

50gm chopped garlic and ginger.

Seasoning:

Thai Fish sauce to taste, Oyster sauce to taste,2 tbsp sugar.

Method:

1.Rinse baby dragon and blanch into salted boiling water with little cooking oil in 2 min ,drained out aside.

2. Heat up wok 2 tbsp oil with garlic ,ginger and dried chili to fragrant ,add prawn stir 5 min.

3.Lastly, put in baby dragon and toss thoroughly, add chili. Stir well and add seasoning and dish up.

Red Dragon Sauce With Lamb Chop

Ingredients:

800g lamb shoulder, 1/2 tbsp black peppercorns,20gm garlic and ginger chopped.

Seasoning:

100 gm red dragon sauce 100cc 1 tbsp red dragon vineger.2 tbsp salt, 100cc water.

Method:

1.Rinse the lamb shoulder and seasoning with salt, red dragon sauce with red dragon vinegar for 10 min,

Remove sauce and make it dry. Shallow-fry lamb till look golden on both sides and drained up.

2. Preheat wok to sauté garlic and ginger slices till fragrant. Add in pepper, stir fry briskly until aromatic.

3. Pour in red dragon sauce mixture and cook 1 min.

4. Lastly, cook until the sauce thicken ,add dragon wine ,remove from heat and pour the sauce on to the

Pre-fried lamb shoulder or serve into the dragon bowl as in the picture for dipping the fish.

Steam Fish With Red Dragon Sauce

Ingredients:

1 whole fish 700gm

· 2 cup red dragon sauce

· 2 tablespoons Red dragon vinegar

· 1/4 teaspoon granulated sugar, or to taste

· 1/4 teaspoon salt

· a few drops sesame oil

· 1 green onion, washed and finely chopped

· 1 tablespoon chopped cilantro, for garnish

Preparation:

Prepare the wok for steaming. Rinse the fish and pat dry with paper towels. In a small bowl, whisk the

Red dragon vinegar ,salt and sesame oil.
Place the fish on a deep, heat-proof plate that will fit inside the steamer basket. Cover and steam the fish over high heat until the fish is opaque and flakes easily with a fork (10 - 15 minutes). Serve hot, garnished with the red dragon sauce ,chopped cilantro and lemon wedges.