1. Wash young tender mango leaves and chop and set aside. Peel the burnt par of the roasted chilies and pound together to form a coarse mixture.
2. Put a little water in a pan and bring it to a boil. Add fermented fish, shrimp paste, garlic and half of the shallots. Add the chilies. Stir fry until a nice aroma is released. Add to the boiled fish. Let cool.
3. Mix mango leaves with the mixture.
4. Top with the rest of the shallots and chopped coriander and onions.

Rattana Phromphichai. (1999). Sa phak. In Saranukrom Wattanathamthai Phak Nuea (Vol. 13, p. 6807). Bangkok: The Siam Commercial Bank Foundation for the Encyclopedia of Thai Culture.