Put the eggs into a pan of cold
water and bring to the boil. Time 8
mins from boiling. Cool under running
water, then peel. Meanwhile, combine
the sugar, fish sauce and tamarind in
a pan. Heat gently until the sugar has
dissolved, skimming the top if you
need to. Check the taste, it should be
sweet and sour. Adjust with sugar, fish
sauce or tamarind if you need to.
Meanwhile, heat a 5cm depth of
oil in a wok or large frying pan. Once
shimmering, add the shallots, garlic
and chillies. Fry for 1 min or until
golden and crisp. Drain on kitchen
paper. Can be done a few hrs ahead.
Fry the eggs for 3-4 mins or until the
outsides take on tinges of golden
brown. Remove from oil and drain.
To serve, quarter the eggs and place
in a serving dish. In a separate bowl,
combine the coriander with the crisp
chilli, garlic and shallots. Mix well.
Pour the sauce and coriander mix
over the eggs and serve.