Slice the vegetables into bite-sized pieces.
Mash the yellow bean sauce with a fork until it becomes a rough paste. Mix the paste together with the minced pork, prawn and shallots.
Heat the coconut milk on a low–medium heat for 3–4 minutes. Add in the yellow bean paste mixture and stir until combined with the coconut milk. Add the tamarind purée, fish sauce and sugar, stir for a few more minutes and then adjust to taste. It should be 3-flavoured – sweet, sour and lightly salty (from the yellow bean sauce).
Spoon into dipping bowls, sprinkle with the chilli and serve warm with the crunchy vegetables.