Powdered shrimps:

0.250 gr.shrimps

Shrimp tortillas:

4 starch wafers

15 gr. shrimps per wafer


Powdered shrimps: Place the shrimps on a baking tray and dry out in the oven at 90ºC (194ºF) for about 2 h. Crush in a robot and push through a fine chinois. Set aside in a dry place.


Shrimp tortillas: Place the shrimps in salt for a few minutes. Heat some water in a pan and bring to the boil. Place the shrimps in the boiling water for just a few seconds. Transfer immediately to iced water to stop further cooking. Dry well with absorbent paper. Place a wafer on sulphur paper and top with shrimps. Add a little of the powdered shrimps and cover with another wafer. Spray with water and cover with another sheet of sulphur paper. Transfer to a vacuum pack and remove the air so that the wafers stick together.





Heat olive oil to 160ºC (320ºF). Remove the tortilla from the pack and fry for 45 sec. Drain and sprinkle with more powdered shrimps. Dry well on paper and serve.