Tangled Tiger Shrimp And Pineapple Salad

By Sunset
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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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