Kim Chee Poke In A Rice Paper Taco With Avocado Sauce
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
- 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
- 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.
- To make the poke: Chop 2 cups of kim chee into fine pieces and mix with ahi, onion, shoyu and sesame oil.
- 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.
- 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.)
- Fill the shells with the kim chee mixture and serve with avocado sauce.
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