Johnny Garlic's Ahi Won Tacos

Ingredients

• 2 ounces sashimi grade ahi tuna diced
• 1 cup canola oil 
• 0.5 teaspoon chili flakes 
• 1 tablespoon cilantro leaves finely chopped
• 1 ounce eel sauce 
• 1 teaspoon garlic minced
• 1 teaspoon ginger minced
• 1 cup heavy cream 
• 1 teaspoon jalapeño diced seeded finely
• 0.3 cup jicama diced peeled
• 1 teaspoon juice of lemon freshly squeezed
• 1 cup mangos peeled cut into 1/4-inch cubes
• 3 ounces pea shoots 
• 4  pot sticker wrappers 
• 0.3 cup onion diced red ()
• 2 tablespoons rice vinegar 
• 0.3 teaspoon sea salt fine
• 2 tablespoons sesame oil 
• 2 tablespoons cup heavy whipping cream sour
• 1 cup soya sauce 
• 2 tablespoons sugar 
• 1 tablespoon chili sauce sweet
• 0.3 teaspoon wasabi powder 
• 2 tablespoons wasabi powder 

Equipment

• bowl
• whisk
• pot
• blender

Directions

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.
7. Let the mixture sit in the refrigerator for 15 minutes or until ready to serve.
8. 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.