Combine the rice and the water in a pot. Add salt. Steam the rice.
Hand cut the bell peppers into 1 x 1-inch squares. Roast at 350F, until cooked through (8-10 minutes). Cool and reserve.
Pick the firm tip of the snap pea and peel out the vein. Discard vein, reserve peas.
Wash and peel the carrots. Slice carrots on slight bias into 1/4-inch rounds. Toss carrots with oil and salt. Cook on full steam for 4 minutes, should be cooked through with a slight crunch.
Remove sad looking outer leaves from the cabbage. Core the cabbage. Cut cabbage to smaller pieces. Shred the cabbage.
Stem the cilantro. Wash the cilantro. Pick the cilantro leaves.
For the spicy peanut sauce, combine all ingredients and blend smooth.
Peel the ginger. Slice the ginger through its "grain". Finely mince the ginger.
Finely mince garlic.
Pull needed amount of shrimp and thaw. Toss prawns in marinade and let sit for two hours. Use steamed shrimp setting and cook to a doneness of 160F.