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Spring rolls: Season the white part of the scallops with a little 5 spice powder. Place 1 coriander leaf on each scallop, wrap each scallop (not including the orange roe) in a sheet of spring roll pastry which has been brushed with the flour and water paste, reserve in the fridge. Dipping sauce: Whisk all the above ingredients together and allow to stand for 30 minutes. Arrange the shredded white radish into piles in the middle of four plates. Place three small mounds of pickled ginger around the radish, scatter the shredded spring onions over the plates, deep fry the scallop spring rolls until crisp and arrange around the plates. Put one poached scallop roe on top of each spring roll and serve with the dipping sauce separately.
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