-----for the kim chee----- 1/4 c Hawaiian salt

8 c Water

2 lb Won bok cabbage (napa); roug

4 1/2 ts Chili paste

4 1/2 ts Fresh garlic; minced

1 1/3 c Oyster sauce

1 c Carrots; finely julienned

2 ts Raw sugar

1/3 c Scallions; roughly cut

1/4 c Fresh chives; roughly cut

2 tb Shrimp sauce

2 ts Fresh ginger; grated

-----for the poke----- 2 c Kim chee; (above)

12 oz Raw ahi (yellowfin tuna); ch

1 md Maui onion; diced

1/3 c Shoyu (soy sauce)

1 tb Sesame oil

Oil; for deep frying 6 Rice paper

-----for the avocado sauce-- 2 Avocados, haas, ripe, dark-s

3/4 c Chicken stock

1/2 c Sour cream

2 tb Lemon juice

1 tb Cilantro; chopped

Salt and white pepper; to ta Recipe by: The County Fair Cookbook - ISBN 0-7868-6014-6 1. 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. 2. To make the poke: Chop 2 cups of kim chee into fine pieces and mix

with ahi, onion, shoyu and sesame oil. 3. 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. 4. Make the avocado sauce by combining 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.) 5. Fill the shells with the kim chee mixture and serve with avocado

sauce.