Tangled Tiger Shrimp and Pineapple Salad Recipe – Sunset Magazine

Ingredients

• 1 1/4 cups rice vinegar
• 1 cup sugar
• 2 teaspoons Asian red chili paste or sauce
• 1 teaspoon chopped fresh cilantro
• 16 shrimp (12 to 15 per lb.), peeled and deveined
• 1 large egg white
• 8 spring roll or egg roll wrappers (6 to 8 in. square)
• 1 pineapple (3 1/2 to 4 lb.)
• Salad oil
• 2 quarts (8 to 10 oz.) tender salad mix, rinsed and crisped
• 1/3 cup finely shredded daikon
• 1/3 cup finely shredded carrot
• 1 tablespoon finely chopped roasted, salted macadamia nuts
• 1 teaspoon black sesame seed