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Ultra-thin Shrimp Tortilla

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This ultra-thin and crunchy tortilla is packed with strong ocean flavors. Inspired by molecular gastronomy Chef Dani García from restaurant Calima in Spain, the tortilla is made with fried ultra-thin edible film, dried nori powder, dried shrimp powder and fresh shrimp.

This is another great application of ultra-thin edible films. In this recipe we show you how to make the ultra-thin edible film crunchy by ‘gluing’ a few films with egg white and then frying them for a few seconds. The possibilities are endless and you can use this technique as a base for a wide variety of flavorful appetizers with a modernist twist. Its lightness will not only surprise your diners but will also allow the toppings’ flavors to be the star of the dish.

Ultra-thin Shrimp Tortilla with edible film

Get some edible film and create the ultimate modernist canapé!

Ingredients (4 servings)

- 12 round ultra-thin edible film

- 1 egg white

- 1g dried nori powder

- 1g dried shrimp powder (process dried shrimp in spice grinder)

- 1g Methylcellulose

- 12 small fresh shrimp

- Canola oil for frying



Tortilla Base

1- Place a round ultra-thin edible film on parchment paper.

2- Using a small brush, lightly coat the edible film with egg white with strokes from the center to the edge of the film.

3- Carefully lay another edible film on top, making sure the edges align.

4- Repeat step 2 and 3 one more time so you have 3 layers of edible film ‘glued’ with egg white.

5- Sprinkle the top with dried nori powder.

6- In a pot, heat canola oil to 200 °C (400 °F).

7- Carefully lift layered edible films from the parchment paper using a small metal spatula and fry it for 10 to 20 seconds until crispy.

8- Remove crispy edible film and place it on paper towels to absorb any excess oil.

Assemble and serve

1- Sprinkle dried shrimp powder on the fried edible film.

2- Place 3 small dots of methylcellulose to hold the shrimp in place.

3- Place one fresh shrimp on top of each methylcellulose dot.

4- Serve immediately.