In a small saucepan, combine palm sugar with fish sauce and tamarind juice. Bring to a boil and stir until sugar is dissolved.
Simmer gently for about 5 min.
Taste, perhaps add more sugar, fish sauce and tamarind juice respectively. Put the sauce in a suitable bowl and set aside.
3. simultaneously heat oil in a wok and in a frying pan. In the frying pan, sauté shallots, garlic and chilies until golden brown. Set this mixture aside as well.
In the wok, fry the eggs for 3-5 minutes until golden brown. Remove and drain on kitchen towel. Quarter eggs and arrange on a bed of lettuce leaves. Sauce and finely chopped shallots on top form and garnish with sprigs of cilantro.
The slightly unusual name is based on an old Thai story that a groom wanted to impress his future mother-in-law by inventing a recipe that included the only dish he knew how to prepare: hard-boiled eggs.
Tip: If you don’t like cilantro, you can alternatively replace it with parsley.