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Entree
6 servings
40 minutes
15 minutes
Melissa's Corporate Chefs
2 cups Kim Chee
12 ounces yellow fin tuna (raw ahi)
1 medium Maui Onion
1/3 cup soy sauce
1 tablespoon sesame oil
Oil for deep frying
6 rice paper sheets
2 ripe Hass Avocados
3/4 cup chicken stock
1/2 cup sour cream
2 tablespoon lemon juice
1 tablespoon cilantro, chopped
Salt and pepper
Chop 2 cups of Kim chee into fine pieces and mix with Yellow Fin Tuna (Ahi), onion, soy and sesame oil. To 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.
Make the avocado sauce by combining the avocados and the rest of the ingredients and mix 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.) Fill the shells with the Kim chee mixture and serve with avocado sauce.
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