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Recipe for :

Vietnamese Crab and Lobster Spring Rolls

Keith Floyd at Floyd's Cookery TheatreThis recipe for Bisque de Langoustine, a classic shellfish soup, is one of the recipes prepared by Keith Floyd at Floyd's Cookery Theatre.

Legendary chef Keith Floyd, doyen of English cookery writers and one of the most colourful presenters on TV, will be presents his own unique brand of cookery theatre at Linthwaite House Hotel, overlooking Lake Windermere in the Lake District.

Floyd's Cookery Theatre gives those attending a chance to rub shoulders and exchange culinary thoughts with the great man himself, to taste his food as he cooks and interact with Floyd – something you couldn’t do with TV . . . and you may even have a chance to find out how good that glass of wine was he always seemed to have in his hand.

Linthwaite House

Ingredients

Rice paper
Thin strips of carrots
Thin strips of spring onions
Finely chopped green chillies
Fresh white crab meat and lobster meat
Lettuce leaves
Fresh mint leaves
Sweet chilli sauce

Method

  • Wet the rice paper on both sides (until soft) with a pastry brush
  • Lay the rice paper with the thins strips of carrots and spring onion and also the finely chopped green chillies
  • Top with fresh white crab meat / lobster meat
  • Roll into a parcel
  • Deep fry until slightly browned
  • Serve wrapped in a lettuce leaf with a fresh mint leaf
  • Accompany with sweet chilli sauce

Keith Floyd
Floyd's Cookery Theatre

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