For the coriander pesto put olive oil, fresh coriander and garlic in a food processor. Blind all until a nice creamy texture is achieved. Take the skin out of the jumbo shrimps and keep the tail. Marinate with lemon zest, salt, pepper, chilli powder and the pesto coriander.
Coarsely chop shrimp in the processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup Panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup Panko, transfer to the waxed-paper-lined baking sheet.
Flake the crabmeat into a bowl and discard any bone and filament. Mix with the coriander, ginger, lemon zest and juice, cream and egg yolk. Season well. Shape into 4 sausage or spring roll shapes. Separate and spread out the kataifi dough and chill for 1 hour.
Lightly sprinkle a large baking sheet with flour. Bring a medium saucepan of water to boil. Add carrot and ginger and blanch 1 minute. Drain and cool. Remove any skin from salmon. Chop salmon coarsely. Transfer to the processor. Add cream and egg white, puree. Transfer to a bowl.
