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.
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.
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.
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.
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.
Spread Wasabimayo over the muffins. Place the prawns on top and sprinkle with cress.