For The Fritters:

1 pc yuca

1 tsp garlic powder

1 Tbsp.  onion powder

1 tsp black pepper

1 egg

4 Tbsp.  cornstarch

1 Tbsp.  salt

2 cups frying oil

1 pc mango

1/4 cup sugar

3/4  cup water

2 Tbsp.  rice vinegar

1″ pc ginger

1/2 Tbsp. Sambal Oelek

2 cloves garlic

1 tsp Sesame seeds

For The Rice:

1.5” pc ginger

3/4 cups water

½ cup Jasmine rice

1/2 Tbsp.  butter

1 Tbsp.  salt

Fritters:

1) Peel the yuca and cut in 3-inch pieces and then into quarters. Boil for 12-15 minutes.

2) Clean the yuca, and in a bowl mix with onion powder, garlic powder, salt, black pepper and egg.

3) Shape into fritters and put in freezer for 30 minutes.

4) In a small pot, place the mango, sugar, water, rice vinegar, ginger, sambal and garlic to a boil. Reduce the heat and simmer for 10 minutes. Remove from the heat and let cool.

5) In a blender purée the mixture until smooth. Transfer to a small bowl.

6) Coat the fritters in cornstarch and deep fry for 3 minutes.

7) Once ready remove from the oil and toss the fritters in the sweet and sour sauce. Garnish with sesame seeds.

Rice:

1) Peel and chop the ginger as small as possible and transfer to a small saucepan.

2) Add 1 1/2 cups water, rice, butter, and salt to same pan. Cover; bring to boil over high heat. Reduce heat to low and cook covered, until rice is tender, about 15 minutes. Remove pan from heat; let rice sit 10 minutes. Uncover; fluff rice with fork.