Instructions: Combine the palm sugar, fish sauce and tamarind juice in a small saucepan.

Bring to a boil, stirring until the sugar dissolves, then simmer for about 5 minutes. Taste and add more palm sugar, fish sauce or tamarind juice, if necessary. It should be sweet, salty and slightly sour. Transfer the sauce to a bowl and set aside. Heat the oil in a wok or deep-fat fryer. Meanwhile, heat a couple of spoonfulls of the oil in a frying pan and fry the shallots, garlic and chillies until golden brown. Transfer the mixture to a bowl and set aside. Deep-fry the eggs in the hot oil for 3-5 minutes until golden brown. Remove and drain on kitchen paper. Cut the eggs into quarters. Drizzle the sauce and scatter over the shallots. Serve.

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