Kim Chee Poke in a Rice Paper Taco with Avocado Sauce

3 hours Prep: 30 minutes Cook: 40 minutes

272 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1/4	cup	hawaiian salt
8	cups	water
2	pounds	chinese cabbage
4 1/2	teaspoons	chili paste
4 1/2	teaspoons	garlic	minced
1 1/3	cups	oyster sauce
1	cup	carrots	finely julienned
2	teaspoons	raw sugar
1/3	cup	scallions, spring or green onions	roughly cut
1/4	cup	chives	cut
2	tablespoons	shrimp sauce
2	teaspoons	ginger	grated

For the poke
2	cups	kim chee
12	ounces	tuna, canned
1	medium	onion	diced
1/3	cup	soy sauce
1	tablespoon	sesame oil

Avocado sauce
2	each	avocados	ripe
3/4	cup	chicken broth
1/2	cup	sour cream
2	tablespoons	lemon juice
1	tablespoon	cilantro	chopped

Directions

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.

To make the poke: Chop 2 cups of kim chee into fine pieces 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.

Make the avocado sauce by combining all the ingredients.

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

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Nutrition Facts

Serving Size 694g

Amount per Serving

Calories 272 56% of calories from fat

	% Daily Value*
Total Fat 17.0g	26%
Saturated Fat 4.0g	22%
Trans Fat 0.0g
Cholesterol 21mg	7%
Sodium 1223mg	51%
Total Carbohydrate 18.0g	6%
Dietary Fiber 7.0g	29%
Sugars 5.0g
Protein 16.0g	33%

Vitamin A	213%		Vitamin C	138%
Calcium	23%		Iron	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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