Crispy Shrimps on Arugula with Lime Cream

Remove skin and peel from scampi. Season scampi with salt and juice of one lemon. Cut the thawed spring roll dough into fine noodles. Dip the marinated scampi in flour, then drag through the egg white and roll in the cut spring roll dough. Fry the scampi in sufficient oil until golden, then drain on kitchen roll.

For the lime cream, cut limes in half, dip in granulated sugar and caramelize in a frying pan with hot olive oil. Squeeze limes, pour juice into a suitable bowl, stir through with sour cream, crème fraîche, olive oil, balsamic vinegar, a pinch of salt, red pepper and sugar. Serve crispy shrimp on arugula with the lime cream.

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