Curry sesame cupcakes with broccoli

AUTHOR
Harley Romero
DIFFICULTY
very easy
RATING
4 4
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 12
  • 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. 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. 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. 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. 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. 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. 6

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

Nutrition Facts

KCAL
260 kcal
CARBS
15 g
FATS
17 g
PROTEINS
9 g