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Shrimp with hot honey sauce and celery root purée

with Langnese Acacia Honey

Ingredients for 4 servings

 

  • 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)

Difficulty Easy
50
Total time
50
Preparation time
-
kcal per serving

Preparation

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!