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 |