Tangled Tiger Shrimp and Pineapple Salad Recipe – Sunset Magazine
Tangy rice vinegar dressing with chili paste dresses shrimp and pineapple in this refreshing Salad. Makes 4 servings. Perfect for a lively summer meal!
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Cooking tools:
- Spider strainer
- Salad spinner
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Paring knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Pot
- Tongs
- Paper towel
- Serving platter
- Plate
- Stove
- Fork
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
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