Fry dried shrimp in sunflower oil until crisp, drain and pound in mortar.

Saute garlic, shallot, and jinda chili in reserved oil for 5–10 minutes for very light color, then add small dried shrimp, both fried and fresh chinese sausage, and anchovy, stirring continuously.

Add coconut water, healthy boy, star anise, continue reducing 10–15 minutes, adjust seasoning as needed, strain and reserve oil from solids.