Recipe - Kim Chee Poke In A Rice Paper Taco With Avoca

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

Recipe by: The County Fair Cookbook ISBN 0786860146 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini