Ingredients
- 1/4 c. Hawaiian salt
- 8 c. Water
- 2 lb Won bok cabbage (napa), roug
- 4 1/2 tsp Chili paste
- 4 1/2 tsp Fresh garlic, chopped
- 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 ounce Raw ahi (yellowfin tuna), ch
- 1 med Maui onion, diced
- 1/3 c. Shoyu (soy sauce)
- 1 Tbsp. Sesame oil Oil, for deep frying
- 6 x Rice paper
- 2 x Avocados, haas, ripe, dark-s
- 3/4 c. Chicken stock
- 1/2 c. Lowfat sour cream
- 2 Tbsp. Lemon juice
- 1 Tbsp. Cilantro, minced Salt and white pepper, to ta
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Kim Chee Poke In A Rice Paper Taco With Avoca
Servings: 6
Directions
- Make the kimchee by adding the salt to water. Add in the won bok and soak for 2 hrs.
- Drain the mix and add in the remaining kim chee ingredients. Let stand for 2 hours. 2. To make the poke: Chop 2 c. of kim chee into fine pcs and mix with ahi, onion, shoyu and sesame oil. 3. Make the 'taco' shells. Pour 4 inches of oil into a deep skillet or possibly pot and heat till 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/soft 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 possibly processor till smooth. (To keep the sauce from darkening, place a sheet of plastic wrap directly on the sauce till needed.) 5. Fill the shells with the kim chee mix and serve with avocado sauce.
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