For the spicy tamarind sauce, place all the sauce ingredients in a saucepan over high heat. Bring to a simmer and cook for 5 minutes, or until thickened slightly. Remove from heat and discard the lemongrass. Set aside (if it thickens too much as it cools, add a little water and warm it before serving).
Cook the eggs in boiling water for 5 minutes. Drain and plunge into cold water. Peel and pat dry with paper towel — make sure they're super dry before frying so you don't get dangerous oil splatter.
Fill a saucepan or wok to about 1/3 capacity with vegetable oil and heat over high heat to 325F (165C) — it's ready when a wooden spoon dipped in forms small bubbles. Carefully add the eggs and fry for 3 to 4 minutes, until golden and crispy. Drain on paper towel.
To serve, slice the eggs in half and arrange on a plate. Drizzle generously with the tamarind sauce and sprinkle over the coriander, fried shallots and red chilli. Best with steamed rice or as part of a Thai banquet.
