In a large pot of boiling water, blanch garlic cloves for one minute. Remove with a slotted spoon and reserve. Put in snow peas and blanch for 15 to 20 seconds. Remove and rinse in ice-cold water for a minute. Drain well.
Put prawns into the boiling water and blanch until cooked through. Dish out and shell the prawns.
In a food processor, puree blanched garlic, ginger, sesame oil, fish sauce, sugar and vinegar until smooth. Transfer dressing to a large bowl. Add blanched snow peas, capsicum, cucumber, carrot and prawns. Toss to combine.
Dish out onto a serving plate and add a sprinkling of diced chillies and sesame seeds.