For the shrimp mousse:

1. Toss the shrimp with 3/4 tsp salt in a colander for 5 minutes. Rinse under cold water and dry with a paper towel.
2. Coarsely chop and place in a bowl. Add 1/4 tsp of salt, cornstarch, sugar, pepper, fish sauce, garlic, and shallot. Freeze for 30 minutes.
3. Transfer to a food processor, add the canola oil, and process just until a coarse paste forms. Transfer to a bowl, cover with plastic wrap, and set aside for 15-30 minutes.

For the mille-feuille:

1. Place about 2-3 tbsp of shrimp mousse onto a sheet of spring roll rice paper, but only apply the paste onto half of the surface. Fold the sheet over and spread the mixture so it covers the entire spring roll rice paper. You can pat it with the back of your knife to spread. Set it aside. Repeat with the remaining shrimp paste.
2. To make the middle layer (crispy spring roll rice paper): Place a sheet of spring roll rice paper on the table. Brush it with simple syrup front and back. Let sit for a couple seconds until the paper is soft enough to be folded into a square (folded twice). Set aside. Repeat with the remaining 8 sheets of rice paper.
3. Prep seafood: scallops in two, horizontally, set aside. Cut the calamari tubes into rings. Cut the tentacles into 3 inches length.

For the Vietnamese beurre blanc:

1. Place the butter in a skillet over low medium heat. Do not overheat the butter. Add in the green onion and stir until aromatic.
2. Deglaze with the white wine and add in fish sauce. Turn the heat off and stir until well-combined.

To assemble:

1. Deep fry the shrimp paste sheet and sugar sheets in the fryer until golden brown.
2. Sauté the scallops and calamari in vegetable oil over high heat, season with ground white pepper. Assemble the shrimp paste sheet at the bottom as the first layer, place scallops on next and then the sugar sheet. Top with the calamari and drizzle with the Vietnamese beurre blanc sauce.