For the tamarind sauce

1. Heat up the oil in a saucepan over medium heat. Once the oil is hot add the shallot(2) and stir fry until the shallot starts to turn clear.

2. Now add palm sugar, fish sauce and tamarind concentrate and stir until the sugar dissolves. Then bring to a simmer and cook for 5 minutes or until thickened slightly. Remove from heat and set aside for later.

For fried stuff

1. Cook the eggs in boiling water for 5-8 minutes. Drain and plunge into room temperature water. Peel the eggs and pat dry with a paper towel (make sure they’re super dry before frying so you don’t get dangerous oil splatter!). Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over medium heat. Once the oil is hot carefully add the eggs and cook for 3-4 minutes or until golden and crispy on the outside. Drain on a wire rack.

2. Put the shallots(1) in a colander and deep fry in the same pan cook, stirring frequently, until shallots begin to bubble, 2 to 3 minutes. Continue cooking, stirring constantly as the shallots fry to ensure even cooking, until shallots turn pale golden brown. Transfer from the hot oil and drain on a paper towel.

3. Put the dried chilies in a colander and deep fry in the same pan, stir frequently, until the chilies start to darken. Transfer from the hot oil and drain on a paper towel.

To serve

1. Slice the eggs in half and place them on a serving plate.

2. Drizzle generously with the tamarind sauce. Sprinkle over fried shallots, coriander and fried chilies. Best served with steamed rice.