• 2 large free-range or organic eggs
• vegetable oil, for deep-frying
• 1 small handful of combined mint, coriander (cilantro) and Thai basil leaves
• 1 red shallot, finely sliced
• 1 red shallot, extra, finely sliced and deep-fried until golden

Dressing

• 1 long red chilli, deseeded and chopped
• 3 wild green chillies, chopped
• 1 clove garlic, chopped
• 2 coriander (cilantro) roots, scraped and chopped
• 1½ tablespoons caster (superfine) sugar
• 1½ tablespoons fish sauce
• 1½ tablespoons lime juice
• 1½ tablespoons tamarind water

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.

Heat the oil in a wok or deep-fryer until just smoking (180°C/350°F). Carefully crack the eggs into a bowl and then gently pour the whole 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.

Mix the herbs and both the fresh and fried red shallots in a bowl and moisten with some of the dressing. Sprinkle the herb salad over the eggs and then drizzle with the remaining dressing to serve.