To make the lime chilli dressing, crush the garlic with a mortar and pestle. Grind until fine and then add the palm sugar and bash again until the sugar is melted. Add the fish sauce and orange and lime juices and set aside. If you are eating straight away, then add a few of the chilli slices from the salad into the dressing. Wait if it’s going to be a while as they can make the dressing very spicy if they sit.
Core the lettuce and separate the leaves. Julienne the carrot, slice the shallots and chillies and halve the cherry tomatoes. Arrange the salad ingredients on four plates or one platter.
In a medium frying pan, heat the oil. Crack the eggs into the pan and cook over a high heat, being careful of the spitting oil. Gently turn over and cook for 1–2 minutes. You want the centre to be slightly soft so don’t overcook. Remove, cut the eggs into pieces and set on top of the lettuce. Pour the dressing over each plate and sprinkle with coriander.