- 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)
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.