- 1 pound rock shrimp
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely grated fresh ginger
- 1 garlic clove, minced
- 1 small shallot, minced
- 1 teaspoon Asian sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon sambal oelek chile paste or Sriracha
- 2 tablespoons dried hijiki seaweed
- 1 teaspoon mixed black and white sesame seeds
- 1 1/2 cups tatsoi leaves or mâche
- 1/2 cup minced peeled cucumber
- 5 shiso leaves (perilla), chopped
- 1/4 cup frozen shelled edamame, thawed
- 1 tablespoon minced chives
- 8 salted roasted macadamia nuts, chopped
How to make this recipe
- In a medium saucepan of boiling, salted water, cook the shrimp until curled and cooked through, about 3 minutes. Drain and let cool, then cover and refrigerate.
- In a small saucepan, combine the soy sauce, vinegar, lemon juice, ginger, garlic, shallot, sesame oil, sugar and sambal oelek and simmer over low heat for 3 minutes. Pass the dressing through a fine strainer into a small bowl, pressing on the solids.
- Put the hijiki in a bowl and cover with hot water. Let stand until rehydrated, about 10 minutes. Drain well.
- In a small skillet, toast the sesame seeds over moderately high heat until the white seeds are golden, about 30 seconds. Transfer to a plate to cool.
- Pat the shrimp dry with paper towels. Toss the shrimp with 2 tablespoons of the ginger-soy dressing and let it stand for 5 minutes.
- In a large bowl, toss the tatsoi with the hijiki, sesame seeds, cucumber, shiso, edamame and chives. Add the shrimp and dressing and toss well. Season the poke with salt and toss again. Spoon the poke onto plates, top with the macadamia nuts and serve immediately.
The light and aromatic Asian flavors of this fresh poke would work nicely with almost any aromatic dry white wine, but the salad pairs particularly well with Italian Tocai Friulano, which is known for its almond notes and zesty acidity.