Let the cooked prawns thaw in a sieve, discard the defrosted water. Pour boiling water over the dried shrimp to just cover them. Wash all vegetables. Cap the papaya at both ends, peel and halve. The pulp should be white-pink. If necessary, remove the core and grate crosswise into strips with a medium-fine rasp. Cut out a quarter of the avocado, peel and cut into pieces approx. 1 cm in size. Immediately drizzle with lime juice.
Wash the snake beans and cut across into 4 cm long pieces. Wash the carrot, cap at both ends and peel. Using the same rasp, scrape off the appropriate amount from below. Cap, peel and squeeze the garlic cloves at both ends. Remove the stalks from the tomatoes, quarter them lengthways, remove the green-white stems. Halve the quarters across. Wash the peppers, remove the stem, cut open lengthways, unfold, core and cut across into thin threads.
Cut thin slices lengthways from the cabbage and cut the outer cuts into strips. Cut the thawed prawns open on the back and remove the brown intestines. Cut 30 g of it into smaller pieces.
Strain the soaked shrimp and squeeze them gently. Keep 2 tbsp of the soaking water. Squeeze 20 g of the avocado cubes and the peeled garlic cloves with the garlic press. Mix the ingredients for the dressing homogeneously.
Heat a wok, add the sesame oil and let it get hot. Add the snake beans and stir-fry for a minute. Then add the carrots and the pepper strips. Pan stir for another minute. Add the tomatoes and mix in. Now mix in the papaya strips and the small shrimp pieces and stir-fry for another 1 minute. Deglaze with the dressing and stir-fry until almost all of the liquid has been absorbed. Take off the stove and let cool down a bit.
In the meantime, line a serving bowl with the lettuce leaves. Halve the smaller prawns crosswise and mix into the salad. Place the salad with its dressing on the lettuce leaves, garnish with the remaining prawns and papaya pieces, add the white cabbage strips on the side, serve and enjoy warm.