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
Directions
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.
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.
To serve, arrange the tacos over a bed of the pea shoots and dress with the eel sauce.
Mango Jicama Salsa:
- 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
In a small bowl, gently stir all of the ingredients together. Allow the flavors to marry for 20 minutes before serving.
Sweet Soy Sauce:
- 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
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.
Wasabi Cream:
- 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
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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By auntcookie
on August 09, 2011
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This was amazing! My husband doesn't care for wasabi, so I left it out - it was still awesome. Our local grocery didn't have eel sauce, so we topped with Ponzu sauce. Still VERY tasty!!! As my husband (my guinea pig said "You can make this ANY TIME!" :
By CrazySteph
on June 21, 2011
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Had the pleasure to work at Guy's demo tent at this years Pebble Beach Food and Wine event. These tacos were one of his passed HD's and were AWESOME! We were all hoping for leftovers. Don't skip the mango jicama salsa and 2 sauces!!!
By fitness@donna-b...
Santa Rosa, 43
on June 14, 2011
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Absolutely Fabulous!!! Love, Love, Love em!! I live in Santa Rosa and have to put myself
on Johnny Garlics Restriction! Will have to try making my own. Then, maybe I can try something else at the restaurant! These ahi tacos, a garlicky Ceasar and a glass of wine, Food Heaven! ;
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