Boil the Eggs: Bring a pot of water to a boil. Once the water is boiling, carefully lower the eggs into the pot using a slotted spoon. Set a timer for 6-7 minutes if you want runny yolks or 8-9 minutes for slightly firmer, jammier yolks. While the eggs are boiling, prepare an ice bath. As soon as the timer goes off, immediately transfer the eggs to the ice bath. Let them sit for at least 5 minutes to stop the cooking process and make the eggs easier to peel. Once cooled, gently tap the eggs on a hard surface and peel them under running water for a clean, smooth peel.

Fry the Shallots: In a small frying pan, heat up the cooking oil and fry the shallots for 5-6 minutes until lightly browned and crispy. Remove the shallots and set aside on some kitchen towel to drain. Reserve the shallot oil for cooking.

Make the Tamarind Sauce: In a small saucepan on medium heat, combine the tamarind paste, fish sauce and sugar and stir to dissolve.

Fry the Boiled Eggs: In a large frying pan, add the shallot oil and fry the boiled eggs whole until the outside is wrinkled and golden. You may want to dry the outside of the boiled eggs first as otherwise they may splatter in the pan.

Serve and Enjoy: To serve, slice up the fried boiled eggs horizontally, and spoon over the tamarind sauce. Then add the crispy shallots, the red chilli flakes and finish with a little coriander. Enjoy immediately.