Instructions: Combine the sugar, fish sauce, tamarind juice in a pan and dissolve the sugar.
Reduce the liquid by half. Taste and adjust. It should be sweet, salty and slightly sour.
Warm a little sesame oil in a frying pan and sweat off the shallots, garlic and chillies until golden brown.
Deep fry the eggs in the hot fat for 3-5 minutes and drain.
Pour the sauce into a pan and roll the eggs in it. Cut into quarters, drizzle with the sauce, sprinkle with coriander and lime juice and serve.
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