Molecular Gastronomy: Ultra-thin Shrimp Tortilla

Get edible film at store.molecular... 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. Get full recipe at www.molecularre...
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.
Get some edible film at store.molecular... and create the ultimate modernist canapé!

[@anthonymarcellino6423]

Hmmm, like shokugeki no souma, the first seat dish

[@butters190580]

That oil didn’t look like 200 degrees

[@SurfNturfz]

so much work for what? 15 calories?

[@razcor256]

Is the meythlcellulose used as a glue?

[@mandiola2010]

After 100 of those comes the main course??

[@christopheroceanf]

the term "Methylglucose" looks deadly..

[@Chef_Mary]

Can I shape the paper after deep fry like basket shape?

[@cameroncolfack7623]

1st

[@razcor256]

Is the meythcellulose used as a glue?

[@MolecularRecipes]

yes

[@LilyRudloff]

lol and a laxative careful how much you put in your dish!!
:P

[@cameroncolfack7623]

Woot

[@giuliorossotti291]

dear Molecular Gastronomy do you send products in Italy?

[@MolecularRecipes]

Yes we do! You can place your order in our store here store.molecularrecipes.com/