Kim chee poke in a rice paper taco with avoca

6 Servings

Ingredients

Quantity Ingredient
-----for the kim chee-----
¼ cup Hawaiian salt
8 cups Water
2 pounds Won bok cabbage (napa); roug
4½ teaspoon Chili paste
4½ teaspoon Fresh garlic; minced
1⅓ cup Oyster sauce
1 cup Carrots; finely julienned
2 teaspoons Raw sugar
⅓ cup Scallions; roughly cut
¼ cup Fresh chives; roughly cut
2 tablespoons Shrimp sauce
2 teaspoons Fresh ginger; grated ---for the poke-----
2 cups Kim chee; (above)
12 ounces Raw ahi (yellowfin tuna); ch
1 medium Maui onion; diced
⅓ cup Shoyu (soy sauce)
1 tablespoon Sesame oil
Oil; for deep frying
6 Rice paper ---for the avocado sauce--
2 Avocados, haas, ripe, dark-s
¾ cup Chicken stock
½ cup Sour cream
2 tablespoons Lemon juice
1 tablespoon Cilantro; chopped
Salt and white pepper; to ta

Directions

Recipe by: The County Fair Cookbook - ISBN 0-7868-6014-6 1. Make the kim chee by adding the salt to water. Add the won bok and soak for 2 hours. Drain the mixture and add the remaining kim chee ingredients.

Let stand for 2 hrs.

2. To make the poke: Chop 2 cups of kim chee into fine pieces and mix with

ahi, onion, shoyu and sesame oil.

3. Make the 'taco' shells. Pour 4 inches of oil into a deep skillet or pot

and heat until bubbling.Toss in a rice paper sheet.

Use a large metal whisk push the sheet down in the oil. The rice paper will form itself into a taco shell around the whisk. Fry 45 to 60 secs.; the rice paper should be translucent and bubbled. Remove and drain. Proceed with the rest of the rice paper.

4. Make the avocado sauce by combining all the ingredients and whirl in a

blender or processor until smooth. (To keep the sauce from darkening, place a sheet of plastic wrap directly on the sauce until needed.) 5. Fill the shells with the kim chee mixture and serve with avocado sauce.

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