Fill a coffee grinder with the coriander roots and blitz, then add the lemongrass, garlic and chillies and blitz again. Scoop out this mixture and place in a frying pan with the coconut milk. You want to reduce the liquid a little, so move the milk around and let it bubble away for 5 minutes. Add the lime juice, fish sauce and sugar and keep the pan moving.

Cut the scallops and prawns into 1/2 inch pieces and remove the muscle from the scallops. Add these to the sauce and keep moving. Let the seafood cook for 1 minute. Once cooked remove the pan from the heat and transfer everything to a bowl. Place the bowl over another bowl filled with iced water. Fold 8 shallots into the sauce.

To soften the rice paper, place the sheets into medium to hot water for a few minutes.

To make up the rolls, take one piece of rice paper and spoon some of the filling into the middle of the paper. Place a piece of coriander and basil at either end of the paper so that when the paper is rolled up, the leaves stick out. Roll up the paper carefully.

Peel and cut julienne a papaya and place in a bowl. Add to it the lime juice, fish sauce and brown sugar and mix to combine. Serve on a plate on the side of the paper rolls and with some coriander sprigs.