Johnny Garlic's Ahi Won Tacos

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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

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

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

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