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Pistachio Rice with Crispy Tempura Vegetables

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

Ingredients

for 4 servings
200 grams salted and roasted Pistachios
159 grams Long-grain rice
Iodized salt
1 small ripe Mango
1 small red Chile pepper
1 small piece of fresh Ginger root
freshly ground pepper
4 Red Onions
100 grams Button mushrooms
4 Carrots
100 grams baby Spinach
2 Eggs
150 grams Cornstarch
Soybean oil (for frying)
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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.