INGREDIENTS
1 lb
rock shrimp
3 tbsp
soy sauce
1 tbsp
rice vinegar
1 tbsp
lemon juice
1 tbsp
ginger
1
garlic clove
1 small
shallot
1 tsp
asian sesame oil
1 tsp
sugar
1/2 tsp
sambal oelek chile paste
2 tbsp
hijiki seaweed
1 tsp
sesame seeds
1 1/2 cups
tatsoi leaves
1/2 cup
cucumber
5
shiso leaves
1/4 cup
edamame
1 tbsp
chives
1 serving
salt
8
roasted macadamia nuts