Ingredients

• 1 cup canola oil
• 4 pot sticker wrappers
• 2 ounces sashimi grade ahi tuna, diced
• 2 ounces Mango Jicama Salsa, recipe follows
• 1-ounce Sweet Soy Sauce, recipe follows
• 2 ounces Wasabi Cream, recipe follows
• 3 ounces pea shoots
• 1-ounce eel sauce
• 1 cup mango, peeled and cut into 1/4-inch cubes
• 1/4 cup jicama, peeled and small diced
• 1/4 cup (1/4-inch) diced red onion
• 1 tablespoon finely chopped cilantro leaves
• 1 tablespoon sweet chili sauce
• 1 teaspoon seeded and finely diced jalapeno
• 1/4 teaspoon fine sea salt
• 1 cup soy sauce
• 2 tablespoons sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1/2 teaspoon chili flakes
• 1/4 teaspoon wasabi powder
• 1 cup heavy cream
• 2 tablespoons sour cream
• 2 tablespoons wasabi powder
• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 teaspoon freshly squeezed lemon juice
• 1/4 teaspoon fine sea salt

Instructions

1. Watch how to make this recipe.
2. 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.
3. 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.
4. To serve, arrange the tacos over a bed of the pea shoots and dress with the eel sauce.
5. In a small bowl, gently stir all of the ingredients together. Allow the flavors to marry for 20 minutes before serving.
6. 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.
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.