Kim Chee Poke in a Rice Paper Taco with Avoca

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Try this Kim Chee Poke in a Rice Paper Taco with Avoca recipe, or contribute your own.


1 md Maui onion; diced
2 Avocados; haas, ripe, dark
1/4 c Hawaiian salt
1 c Carrots; finely julienned
1/2 c Sour cream
8 c Water
1 1/3 c Oyster sauce
for the poke
Salt and white pepper; to taste
1/4 c Fresh chives; roughly cut
for the avocado sauce
2 ts Raw sugar
2 lb Won bok cabbage (napa)
4 1/2 ts Fresh garlic; minced
3/4 c Chicken Stock
2 tb Lemon juice
2 tb Shrimp sauce
4 1/2 ts Chili paste
1/3 c Shoyu (soy sauce)
6 Rice paper
for the kim chee
2 c Kim chee; (above)
Oil; for deep frying
1/3 c Scallions; roughly cut
2 ts Fresh ginger; grated
12 oz Raw ahi; (yellowfin tuna)
1 tb Cilantro; chopped
1 tb Sesame oil

Original recipe makes 6



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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