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!