Pistachio Rice with Crispy Tempura Vegetables

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Pistachio Rice with Crispy Tempura Vegetables
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
635
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories635 kcal(30 %)
Protein16 g(16 %)
Fat27.8 g(24 %)
Carbohydrates80 g(53 %)
Author of this recipe:

Ingredients

for
4
Ingredients
200 grams
salted and roasted Pistachios
159 grams
1
small ripe Mango
1
small red Chile pepper
1
small piece of fresh Ginger root
4
Red Onions
100 grams
4
100 grams
baby Spinach
2
150 grams
Soybean oil (for frying)

Preparation steps

1.

Shell pistachios and chop coarsely. Cook rice in salted water.

2.

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

 

3.

Peel the onions and cut into thin strips. Clean mushrooms and halve, depending on size. Peel carrot and cut into sticks. Rinse spinach and spin dry.

4.

Whisk eggs and 1/2 teaspoon salt. Whisk in 200 ml (approximately 3/4 cup) cold water. Gradually whisk in the cornstarch. Heat oil in a deep fryer or a large saucepan. Dip vegetables in the tempura batter and fry in batches until crisp. Drain on paper towels.

5.

Stir pistachios into the rice. Arrange vegetables on the pistachio rice. Serve with the mango dip.