Kim Chee Poke In A Rice Paper Taco With Avoca Recipe

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Mexican Rice Recipes

Ingredients:

1/4 cup hawaiian salt
8 cup water
2 lb won bok cabbage (napa), roug
4 1/2 tsp chili paste
4 1/2 tsp fresh garlic, minced
1 1/3 cup oyster sauce
1 cup carrots, finely julienned
2 tsp raw sugar
1/3 cup scallions, roughly cut
1/4 cup fresh chives, roughly cut
2 tbsp shrimp sauce
2 tsp fresh ginger, grated ----for the poke--
2 cup kim chee, (above)
12 oz raw ahi (yellowfin tuna), ch
1 medium maui onion, diced
1/3 cup shoyu (soy sauce)
1 tbsp sesame oil
1 oil, for deep frying

RICE PAPER FOR THE AVOCADO SAUC

2 avocados, haas, ripe, dark-s
3/4 cup chicken stock
1/2 cup sour cream
2 tbsp lemon juice
1 tbsp cilantro, chopped
1 salt and white pepper, to ta

Instructions:

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.

Servings: 6

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Part of the secret of a success in life is to eat what you like and let the food fight it out inside. Mark Twain (1835 - 1910)

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