Filo dough trays with Dutch shrimps

Preheat the oven to 200 ° C.

Let the dough thaw.

Grease small cake tins or a muffin mold.

Cut the spring onions into thin rings and the basil into thin strips.

Then cut the lettuce into wafer-thin strips.

Spread the slices of filo pastry thinly with oil and always put 2 slices on each other.

Push loosely a stack of filo pastry slices in each tartlet or in 4 cavities of the muffin form, so that there are tall containers with a messy edge at the top.

Slide the molds or muffin into the oven and bake the dishes in 15-20 minutes until golden and crispy.

Flip them out of the molds and let them cool down.

Mix the prawns in a bowl with the onion rings and the basil.

Stir in a bowl the mayonnaise with the yogurt, curry powder and a little salt into a sauce.

Put the filo dough trays each on a plate and put the shrimp in it.

Spoon a spoonful of curry sauce.

Divide the strips around the cakes.