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Shrimp with hot honey sauce and celery root purée
Ingredients
Utensils
cutting board, knife, 1 bowl, 1 whisk, pot (large), colander, 1 immersion blender, 2 rubber spatulas, 1 frying pan
Nutrition per serving
Step 1/4
- 6 cloves garlic
- 15 g ginger
- 125 g Langnese Acacia Honey
- 50 ml soy sauce
- 1 tbsp chili oil
- ½ tsp chili sauce
- ½ tsp chili flakes
- ½ 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
- 800 g celery roots
- 300 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
- 100 ml cream
- 50 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
- 3 tbsp coconut oil
- 2 tsp sesame oil
- 800 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!