Hard boil the eggs:

1. Place eggs in cold water, add a tsp of salt and bring to boil. Once the water is boiling, time for 6 minutes for almost-hard-boiled eggs. Shell the eggs.

Fry the eggs:

1. Heat up some oil in a round-bottom wok and fry eggs, turning until golden brown all over. Set side.

Deep-fry shallots for topping:

1. Add the shallots to hot oil and fry on medium heat until lightly brown. Remove and place on paper towel to remove excess oil.

Preparing Tamarind sauce:

1. Stir the tamarind paste, fish sauce and palm sugar together over medium heat to dissolve. Bring to boil, add a tbsp of shallots and simmer for about 5 minutes on low heat.

Plating:

1. To assemble the dish, cut the eggs in half and arrange them on a plate. Pour over the sauce.
2. Sprinkle over the crispy shallots and garnish with a few red bell pepper julienne, fresh coriander or spring onion greens and/or fried chillies.