Curry sesame cupcakes with broccoli
very easy
50 mins
50 mins
Ingredients
- 12 raw shrimps (240 g; without head and shell; fresh or frozen)
- 500 g Broccoli
- 7-10 Tbsp Salt
- 7-10 Tbsp Curry Powder
- 7-10 Tbsp Sugar
- 7-10 Tbsp Pepper
- 100 g Tofu
- 200 g Flour
- 1 package Baking Powder
- 2 TABLESPOONS black sesame
- 3 Eggs (Gr. M)
- 200 g Whipped cream
- 4 TABLESPOONS Sesame Oil
- 7-10 Tbsp 1 1/2 teaspoon wasabi paste (tube)
- 6 TABLESPOONS Mayonnaise
- 2 TABLESPOONS Oil
- 7-10 Tbsp juice of 1/2 lemon
- 7-10 Tbsp red shiso cress
- 12 (à 5 cm Ø) Paper baking cups
Directions
- 1
Defrost frozen shrimps. Cut 12 small florets from the broccoli, wash and cook in boiling salted water for about 3 minutes. Drain, rinse with cold water and let drain.
- 2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Place paper cups in the recesses of a muffin tray (for 12 cups). Finely dice the tofu. Mix flour, baking powder, 1 1⁄2 tablespoon curry, 1 pinch of salt and sesame seeds in a bowl.
- 3
Cream the eggs with the whisk of the mixer. Stir in cream, sesame oil and 1⁄2 TL wasabi paste, briefly stir in the flour mixture and fold in the tofu cubes.
- 4
Fill 1 tbsp. of dough into each of the moulds and put 1 broccoli floret into each. Spread the rest of the dough on top. Bake in the oven for about 20 minutes. Take out, leave to rest for a short time, lift out of the troughs.
- 5
Mix mayonnaise and 1 teaspoon wasabi paste, season with salt and 1 pinch of sugar. Wash the shrimps, dab dry. Heat the oil in a frying pan. Fry the prawns for about 2 minutes. Season with salt, pepper and lemon juice.
- 6
Spread Wasabimayo over the muffins. Place the prawns on top and sprinkle with cress.
Nutrition Facts
260 kcal
15 g
17 g
9 g
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