Bring a pot of water to the boil then carefully lower the eggs in on a slotted spoon and bring back to the boil. For a medium-sized egg, boil 4½ minutes. Take the eggs from the boiling water and place in a bowl, then take to the sink and run cold water over them for 2 minutes to cool them down. Leave the eggs in the water for a few more minutes, then peel them. Once peeled, place back in the bowl of water - this stops them collapsing on themselves if their yolks are still quite soft.
Meanwhile, finely grate the zest from half of one of the limes into a bowl. Add the palm sugar and chilli and mash it together. Squeeze the juice from the limes over this mixture, you need
Heat 6 cm of vegetable oil to 180°C. I find it best to deep-fry the eggs in a medium-sized deep pan as the eggs can splatter a bit. Carefully remove the eggs from their bath and lay on kitchen paper, then roll them around a little to remove excess water. Carefully lower them into the oil and move them around a little to colour them evenly. They’re ready when they turn a dark golden brown. Remove them from the oil, place on fresh kitchen paper briefly to absorb excess oil, then roll on a plate scattered with the garam masala.
Place the eggs on 4 individual plates and scatter with the coriander and spring onion. Drizzle on the lime chilli dressing and finish with the crispy shallots.
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