1. To make the dressing,pound the chillies,garlic,coriander root and sugar in a mortar with a pestle to a fine paste. Add the fish sauce,lime juice and tamarind water,then taste to check for balance.
2. Heat the oil in a wok or deep-fryer until just smoking,180°C. Carefully crack the eggs into a bowl and then gently pour both eggs into the hot oil. Use a large spoon to ladle some of the hot oil over the top of the eggs until they are golden brown all over. Remove from the oil,drain on paper towel and transfer to a serving plate.
3. Mix the herbs and both the fresh and fried red shallots in a bowl and moisten with some of the dressing.
4. Sprinkle the herb salad over the eggs and then drizzle with the remaining dressing to serve.
If you love this recipe,check out Neil Perry'squick red curry of chicken.