This recipe and others can be found in the following article:
1 cup fresh mung bean sprouts, blanched
1 bunch water spinach (or regular spinach) blanched
1 to 2 fried yu tiao (Chinese dough sticks)
2 to 3 taupok (soya bean puffs)
1 small cucumber, peeled and sliced into wedges
1/2 cup peeled pineapple chunks
1/2 small bangkwang (jicama), peeled and cut into wedges
For the dressing:
2 heaped tablespoons black prawn paste
Hot water to soften
2 to 3 red chiles (or to taste), pounded
1 teaspoon tamarind paste dissolved in 1/4 cup water
1 to 2 tablespoons sugar or to taste
Juice of 1 lime
1/2 cup roasted peanuts, chopped finely
Blanch the bean sprouts and water spinach in a pot of boiling water; or microwave them on high for 2 minutes.
Place yu tiao and taupok in an oven on low for 10 minutes to make them crispy. Cut into small pieces.
Toss the vegetables with dressing, top with the crisp yu tiao and taupok and serve.
For the Dressing:
In a mixing bowl, soften the black prawn paste with a few spoonfuls of hot water. Add the chiles, tamarind water, sugar and lime juice and blend into a thick sauce. Add peanuts.