Steamed crab and corn rice noodle roll with XO chilli

Ingredients

• ½ packet rolled Vietnamese rice noodles
• 120 g blue swimmer crab meat, picked and cooked
• 4 sweetcorn
• 1 egg
• ½ teaspoon coriander powder
• Sea salt and pepper to taste
• XO chilli sauce
• 4 dried scallops, soaked in warm water for 2 hours and drained
• 50 g dried shrimp, soaked in warm water for 2 hours and drained
• 200 g long red chillies, deseeded and finely chopped
• 50 g ginger, peeled and finely chopped
• 50 g garlic, peeled and finely chopped
• 2 teaspoon sea salt
• 2 teaspoon sugar
• 300 ml vegetable oil
• 3 spring onions, finely sliced