Curry-Baked Shrimp and Bamboo Shoot Cups
A light snack made with toast cups filled with shrimp and diced bamboo shoots, drizzled with low-calorie curry sauce and shredded cheese, then baked.
Ingredients
shrimp (washed, deveined, blanched, and diced)
120 g
bamboo shoots (cut into 1 cm dice)
50 g
toast (sprinkled with water, pressed into a cup shape, and baked until set)
2 slices
green onion (finely chopped)
15 g
shredded cheese
10 g
low-fat mayonnaise
1 tsp
black peppercorns
a pinch
low-calorie curry sauce
1 tbsp
Instructions
1
Prepare the Toast Cups
Sprinkle the toast with water, place it in a baking cup, press it into a cup shape, and bake in a 200°C oven until set. Set aside as serving cups.
2
Prepare the Shrimp
Blanch the shrimp in boiling water, drain well, and dice. Set aside.
3
Cook the Filling
Put the low-fat mayonnaise in a pan and sauté the chopped green onion over low heat until fragrant. Turn off the heat, add the diced bamboo shoots, shrimp, and black peppercorns, mix well, and transfer to a bowl.
4
Fill and Sauce
Spoon the cooked filling into the toasted cups, then drizzle with the low-calorie curry sauce.
5
Bake Until Golden
Top with shredded cheese, place in the preheated oven, and bake for about 15 minutes, until the cheese is melted and browned.
