Shrimp with hot honey sauce and celery root purée

• 800 g shrimp (peeled and deveined)

• 125 g Langnese Acacia Honey

• 800 g celery roots

• 6 cloves garlic

• 15 g ginger

• 50 ml soy sauce

• 1 tbsp chili oil

• ½ tsp chili sauce

• ½ tsp chili flakes

• ½ tsp pepper

• 300 ml water

• 100 ml cream

• 50 g butter

• 3 tbsp coconut oil

• 2 tsp sesame oil

• salt

• cilantro (for garnish)

Utensils: cutting board, knife, bowl, whisk, pot (large), colander, immersion blender, rubber spatula, frying pan

1

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

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

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

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!