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Kim Chee Poke in a Rice Paper Taco with Avocado Sauce

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KimCheeFriedRice-thumb

Kim Chee Poke in a Rice Paper Taco with Avocado Sauce

Ingredients Edit

Kim chee Edit

Poke Edit

Avocado sauce Edit

Directions Edit

Kim chee Edit

  1. Add the salt to water.
  2. Add the won bok and soak for 2 hours.
  3. Drain the mixture and add the remaining kim chee ingredients.
  4. Let stand for 2 hours.

Poke Edit

  1. Chop 2 cups of [[.
  2. Kim chee|kim chee]] into fine pieces and mix with ahi, onion, shoyu and sesame oil.
  3. Make the 'taco' shells.
  4. Pour 4 inches of oil into a deep skillet or pot and heat until bubbling.
  5. Toss in a rice paper sheet.
  6. Use a large metal whisk push the sheet down in the oil.
  7. The rice paper will form itself into a taco shell around the whisk.
  8. Fry 45 to 60 seconds — the rice paper should be translucent and bubbled.
  9. Remove and drain.
  10. Proceed with the rest of the rice paper.

Avocado sauce Edit

  1. 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).
  2. Fill the shells with the kim chee mixture and serve with avocado sauce.

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