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Johnny Garlics Ahi Won Tacos - canola oil

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canola oil wrappers tuna Jicama Salsa follows Wasabi cream shoots sauce mango jicama red onion cilantro sweet chili sauce jalapeno salt soy sauce sesame oil garlic ginger chili flakes wasabi powder heavy cream sour cream wasabi powder rice vinegar sugar freshly squeezed lemon juice salt
Viewed: 65 - Published at: 9 years ago

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

Method

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