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Kim Chee Poke In A Rice Paper Taco With Avocado Sauce

Ingredients

THE KIM CHEE

  • 1/4 C Hawaiian Salt
  • 8 C Water
  • 2 Lb Won Bok Cabbage (Napa) — roughly cut
  • 4 1/2 Tsp Chili Paste
  • 4 1/2 Tsp Fresh Garlic — minced
  • 1 1/3 C Oyster Sauce
  • 1 C Carrots — finely julienned
  • 2 Tsp Raw Sugar
  • 1/3 C Scallions — roughly cut
  • 1/4 C Fresh Chives — roughly cut
  • 2 Tbsp Shrimp Sauce
  • 2 Tsp Fresh Ginger — grated

THE POKE

  • 2 C Kim Chee — (above)
  • 12 Oz Raw Ahi (Yellowfin Tuna); chopped large
  • 1 Med Maui Onion; diced
  • 1/3 C Shoyu (Soy Sauce)
  • 1 Tbsp Sesame Oil
  • X Oil — for deep frying
  • 6 Sheets Rice Paper

THE AVOCADO SAUCE

  • 2 Avocados, Haas, Ripe, Dark-Skinned; peeled and sliced
  • 3/4 C Chicken Stock
  • 1/2 C Sour Cream
  • 2 Tbsp Lemon Juice
  • 1 Tbsp Cilantro — chopped
  • X Salt And White Pepper — to taste
  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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