Pistachio Rice with Crispy Tempura Vegetables
Shell pistachios and chop coarsely. Cook rice in salted water.
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.
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.
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.
Stir pistachios into the rice. Arrange vegetables on the pistachio rice. Serve with the mango dip.