Video recipes

Shrimp with hot honey sauce and celery root purée

Servings: 4

Easy

Ingredients

  1. 800 g shrimp (peeled and deveined)

  2. 125 g Langnese Acacia Honey

  3. 800 g celery roots

  4. 6 cloves garlic

  5. 15 g ginger

  6. 50 ml soy sauce

  7. 1 tbsp chili oil

  8. ½ tsp chili sauce

  9. ½ tsp chili flakes

  10. ½ tsp pepper

  11. 300 ml water

  12. 100 ml cream

  13. 50 g butter

  14. 3 tbsp coconut oil

  15. 2 tsp sesame oil

  16. salt

  17. cilantro (for garnish)

Preparation

  1. 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.

  2. 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.

  3. 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 and keep warm until serving.

  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!