Combine the peanut butter, water, shrimp paste, garlic, brown sugar, red pepper and lemon juice in a saucepan. Bring to a boil, reduce heat, and simmer for two minutes. Add salt to taste. Cool.
Boil the cabbage and beans in salted water to cover for twenty minutes. Add the spinach and simmer for five minutes. Add the bean sprouts and cook, stirring, for one minute. Drain. Place vegetables on a large serving dish. Top with the sauce and serve immediately.