Shrimp with hot honey sauce and celery root purée

Step 1/4

• 3 cloves garlic
• 7½ g ginger
• 62½ g Langnese Acacia Honey
• 25 ml soy sauce
• ½ tbsp chili oil
• ¼ tsp chili sauce
• ¼ tsp chili flakes
• ¼ tsp pepper

• cutting board
• knife
• 1 bowl
• 1 whisk

Peel and mince garlic and ginger. In a small bowl, stir together honey, soy sauce, garlic, ginger, chili oil, chili sauce, chili flakes, and pepper. Set aside.

Step 2/4

• 400 g celery roots
• 150 ml water
• salt

• pot (large)
• colander

Peel and dice celery root. In a large pot, bring water to a boil, salt, and add diced celery root. Cook for approx. 25 – 30 min., or until soft. Drain cooking liquid and add celery root back to the pot.

Step 3/4

• 50 ml cream
• 25 g butter
• salt

• 1 immersion blender
• rubber spatula

Add cream and butter to the pot and blend until to a creamy celery root purée. Season to taste with salt und keep warm until serving.

Step 4/4

• 1½ tbsp coconut oil
• 1 tsp sesame oil
• 400 g shrimp (peeled and deveined)
• cilantro (for garnish)

• 1 frying pan
• rubber spatula

Heat a frying pan over medium-high heat. Add coconut oil and sesame oil, and fry shrimp for approx. 2 – 3 min. Flip and add honey sauce to the pan. Sauté shrimp for approx. 3 – 5 min. more, or until cooked through. Serve celery root purée with shrimp and hot honey sauce. Garnish with cilantro and enjoy!

Enjoy your meal!