Kim Chee Poke in a Rice Paper Taco with Avocado Sauce

• 1/4 cup hawaiian salt
• 8 cups water
• 2 pounds napa (Chinese) cabbage
• 4 1/2 teaspoons thai chili paste
• 4 1/2 teaspoons garlic minced
• 113 cups oyster sauce
• 1 cup carrots finely julienned
• 2 teaspoons raw sugar
• 13 cup scallions, spring or green onions roughly cut
• 1/4 cup chives cut
• 2 tablespoons shrimp sauce
• 2 teaspoons ginger grated
• 2 cups kim chee
• 12 ounces tuna, canned
• 1 medium onions diced
• 13 cup soy sauce, tamari
• 1 tablespoon sesame oil
• 2 each avocados ripe
• 3/4 cup chicken broth
• 1/2 cup sour cream
• 2 tablespoons lemon juice
• 1 tablespoon cilantro chopped

1. Make the kim chee by adding 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 hrs.
5. To make the poke: Chop 2 cups of kim chee into fine pieces Make the 'taco' shells.
6. Pour 4 inches of oil into a deep skillet or pot and heat until bubbling.
7. Toss in a rice paper sheet.
8. Use a large metal whisk push the sheet down in the oil.
9. The rice paper will form itself into a taco shell around the whisk.
10. Fry 45 to 60 secs.
11. ; the rice paper should be translucent and bubbled.
12. Remove and drain.
13. Proceed with the rest of the rice paper.
14. Make the avocado sauce by combining all the ingredients.
15. Fill the shells with the kim chee mixture and serve with avocado sauce.

hawaiian salt, water, cabbage, thai chili paste, garlic, oyster sauce, carrots, sugar, scallions, chives, shrimp sauce, ginger grated, chee, tuna, onions, soy sauce, sesame oil, avocados, chicken broth, sour cream, lemon juice, cilantro

Taken from recipeland.com/recipe/v/kim-chee-poke-rice-paper-taco-a-41655 (may not work)