Method

• 1.
  Combine all the filling ingredients together. Set aside in the refrigerator.
• 2.
  Prepare the sauce. Coarsely chop the palm sugar. Add the sugar, 1/4 cup (60ml) water and tamarind concentrate to a saucepan. Cook for 5 minutes over a low heat to allow the sugar to dissolve. Remove from heat and add the fish sauce. Taste and adjust seasoning if necessary.
• 3.
  Bring a saucepan of water to the boil over high heat, immerse the eggs and cook for 6 minutes 30 seconds. At the end of the cooking time, place the eggs into a bowl of iced water, then peel them gently.
• 4.
  Divide the filling into five balls. Spread a ball out in the palm of your hand, place an egg on the filling and gently wrap it with the filling. Press between your hands to form a ball. Repeat with remaining eggs and balls of filling.
• 5.
  Prepare the topping. Thinly slice the shallots. Coat them with the flour and remove the excess by shaking them in a sieve. Heat the frying oil to 170°C in a large saucepan (a cube of bread will turn golden in 2 minutes when the oil is hot enough) and immerse the shallots in the oil. When they are golden, remove them with a skimmer and set aside. Fry the dried chillies for just 10 seconds.
• 6.
  Prepare the breading. Beat the 2 eggs in a bowl. Tip the flour onto a large plate and the panko breadcrumbs onto another. Roll the balls of filling-wrapped egg in the flour, then in the beaten egg, and finally in the panko breadcrumbs.
• 7.
  Deep-fry the eggs in the hot oil at 170°C for about 8 minutes, turning them regularly. Remove with a skimmer and drain on paper towel. Allow eggs to cool for 5 minutes, then cut them in half.
• 8.
  Place the eggs on a dish. Sprinkle with fried shallots and coriander leaves. Serve with fried chillies and the sauce on the side, or drizzled on top.