Pistachio Rice with Crispy Tempura Vegetables

Ingredients

• 200 g California salted roasted pistachios
• 159 g long grain rice
• iodized salt
• 1 small fully ripe mango
• 1 small red chili pepper
• 1 small piece fresh ginger
• black pepper from the mill
• 4 red onions
• 100 g pink mushrooms
• 4 Carrots
• 100 g young spinach leaves
• 2 Eggs (size M)
• 150 g cornstarch
• Soy oil (for frying)

Instructions

1. 1.

   Remove pistachios from shells and roughly chop. Soak rice in salted water.

2. 2.

   Peel mango, remove flesh from pit, and finely puree. Finely chop chili and ginger and stir into the puree. Season dip with salt and pepper.

3. 3.

   Peel onions and cut into thin slivers. Clean mushrooms and halve if large. Peel carrots and cut into sticks; rinse spinach leaves and drain well.

4. 4.

   Whisk eggs with ½ tsp salt. Stir in 200 ml cold water, then gradually add cornstarch. Heat oil in a deep fryer or large wok. Coat prepared vegetables in tempura batter and fry portions until crisp; drain on kitchen paper.

5. 5.

   Stir pistachios into the rice. Arrange vegetables over pistachio rice and serve with dip.