Celery Root Purée with Shrimp in Thai Style
Main Dishes | Author's cuisine
⏳ Time
40 minutes
🥕 Ingredients
13
🍽️ Servings
2
Description
Celery Root Purée with Shrimp in Thai Style
Ingredients
- Celery salt - 1 piece
- Chicken Broth - 27 fl oz
- Garlic - 2 cloves
- Black Bean Paste - 2 teaspoons
- Coconut Milk - 3 fl oz
- Shrimp - 14 pieces
- Ginger - 4 teaspoons
- Olive Oil - 6 tablespoons
- Lime Juice - 2 tablespoons
- Salt - to taste
- Apple Cider Vinegar - 1 teaspoon
- Ground Black Pepper - a pinch
- Dried Chili Pepper - a pinch
Step by Step guide
Step 1
Wash the celery root, peel it, and cut it into medium cubes. Marinate the shrimp in ginger and 1 tablespoon of olive oil, adding chili pepper if desired.
Step 2
Pour in the broth or water to slightly cover the celery root and bring to a boil.
Step 3
Once the water boils, reduce the heat, add salt, and cook for about 15–20 minutes. The cooked celery should be easily pierced with a fork.
Step 4
Drain the water, add the garlic (pressed), green curry paste, and coconut milk, and blend until smooth.
Step 5
Heat 2 tablespoons of olive oil and quickly sauté the shrimp. Cooking time for the shrimp depends on their size.
Step 6
Optionally, you can make a sauce. It works well with both salads and the purée. Combine 2 tablespoons of olive oil, lime juice, a pinch of salt, pepper, and 1 teaspoon of apple or pomegranate vinegar, and mix well. 2–3 teaspoons are enough for the purée per serving. The rest can be stored in a jar in the refrigerator for a few days and used for salads.
Step 7
Serve the purée with shrimp and sauce in portions.
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