Kim Chee Poke In A Rice Paper Taco With Avocado Sauce

---------- Recipe via Meal-Master (tm) v8.02

Title: KIM CHEE POKE IN A RICE PAPER TACO WITH AVOCADO SAUCE
Categories: County fair, Entree
Yield: 6 servings

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

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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