Kim Chee Poke in a Rice Paper Taco with Avocado Sauce

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== Ingredients ==
=== Kim chee ===
* ¼ cup Hawaiian salt
* 8 cups water
* 2 lbs Won Bok cabbage (Napa), roughly cut
* 4½ tsp chili paste
* 4½ tsp fresh garlic, minced
* 1⅓ cup oyster sauce
* 1 cup carrots, finely julienned
* 2 tsp raw sugar
* ⅓ cup scallions, roughly cut
* ¼ cup fresh chives, roughly cut
* 2 tbsp shrimp sauce
* 2 tsp fresh ginger, grated
=== Poke ===
* 2 cup kim chee -- (above)
* 12 oz raw ahi (Yellowfin tuna); chopped large
* 1 medium Maui onion; diced
* ⅓ cup shoyu (soy sauce)
* 1 Tbsp sesame oil
* oil, for deep frying
* 6 sheets rice paper
=== Avocado sauce ===
* 2 avocados, Hass, ripe, dark-skinned; peeled and sliced
* ¾ cup chicken stock
* ½ cup sour cream
* 2 Tbsp lemon juice
* 1 Tbsp cilantro, chopped
* salt and white pepper, to taste
== Directions ==
=== Kim chee ===
# Add 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 hours.
=== Poke ===
# Chop 2 cups of [[.
# Kim chee|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 seconds — the rice paper should be translucent and bubbled.
# Remove and drain.
# Proceed with the rest of the rice paper.
=== Avocado sauce ===
# Combine 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.
Category:Korean Snacks
Category:Carrot Recipes
Category:Napa cabbage Recipes
Category:Yellowfin Recipes
Category:Kimchi Recipes
Category:Hass avocado Recipes
Category:Onion Recipes