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Kim chee Edit
- 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
- 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 Edit
- 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
Kim chee Edit
- 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.
- 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.