Ingredients Jump to Instructions ↓

  1. 1 cup canola oil

  2. 4 pot sticker wrappers

  3. 2 ounces sashimi grade ahi tuna, diced

  4. 2 ounces Mango Jicama Salsa, recipe follows

  5. 1-ounce Sweet Soy Sauce, recipe follows

  6. 2 ounces Wasabi Cream, recipe follows

  7. 3 ounces pea shoots

  8. 1-ounce eel sauce

  9. 1 cup mango, peeled and cut into 1/4-inch cubes

  10. 1/4 cup jicama, peeled and small diced

  11. 1/4 cup (1/4-inch) diced red onion

  12. 1 tablespoon finely chopped cilantro leaves

  13. 1 tablespoon sweet chili sauce

  14. 1 teaspoon seeded and finely diced jalapeno

  15. 1 cup soy sauce

  16. 2 tablespoons sesame oil

  17. 1 teaspoon minced garlic

  18. 1 teaspoon minced ginger

  19. 1/2 teaspoon chili flakes

  20. 1/4 teaspoon wasabi powder

  21. 1 cup heavy cream

  22. 2 tablespoons sour cream

  23. 2 tablespoons wasabi powder

  24. 2 tablespoons rice vinegar

  25. 2 tablespoons sugar

  26. 1 teaspoon freshly squeezed lemon juice

  27. 1/4 teaspoon fine sea salt

Instructions Jump to Ingredients ↑

  1. In a deep-fryer or heavy-bottomed pot, heat the canola oil to 360 degrees F. Fold the pot sticker skins to create a taco shape and fry in the canola oil . Set aside to cool.

  2. In a small bowl, gently toss the tuna, Mango Jicama Salsa and Sweet Soy Sauce . Fill each taco shell with 1/4 of the mixture, and finish with a 1/2-ounce drizzle of the Wasabi Cream.

  3. To serve, arrange the tacos over a bed of the pea shoots and dress with the eel sauce.

  4. In a small bowl, gently stir all of the ingredients together. Allow the flavors to marry for 20 minutes before serving.

  5. Whisk all ingredients in a small bowl until well combined. Let the mixture sit in the refrigerator for 15 minutes or until ready to serve.

  6. Wasabi Cream:

  7. Combine all of the ingredients in a mixer fitted with a paddle attachment. Whip on high until the mixture forms hard peaks, about 5 minutes. Refrigerate until ready to use.


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