Cut the cucumber, pineapple, bangkuang, mango and bean curd into bite-sized pieces.
Blanch the bean sprouts and kangkong for 10 seconds, remove and drain.
Not shown in video: To prepare the Dressing, mash and strain the tamarind and discard any solids to obtain juice.
In a large bowl, add black prawn paste, tamarind juice, sugar, lime juice, lime zest, chilli paste and 2/3 roasted peanuts. Mix well.
Add the radish, cucumber, pineapple, mango, beansprouts , kang kong, lotus flower, fried beancurd, yew char kuey and mix well.
Garnish with the remaining peanuts and serve immediately.