In a 375F oven, toast tofu puffs until crispy for 10 minutes. Set aside. Cut the tofu puffs in half using scissors.
Peel jicama and cut into slices. Thick or thin is your preference. Thick for some crunchiness; thin for melt in your mouth texture.
In a large bowl, add sugar, salt, crispy prawn chilli, sauteed shrimp paste, tamarind paste, lime zest and lime juice and stir.
Roughly chop some peanuts. Add 4 tbsp of roasted peanuts into the sauce.
When the frozen cuttlefish balls have thawed, pan fry until golden for 8 to 10 minutes.
Add the cuttlefish balls to the sauce. If using canned pineapple, drain the juice. (Save the juice for making a smoothie later) Add cucumbers, jicama, pineapple to the bowl. Use a wooden spoon to stir well.
Just before serving, add the toasted tofu puffs. Mix well until sauce coats the ingredients.
Add another 2 tbsp chopped peanuts (or more as you like) as toppings.