Fruity, sour, sweet and slightly spicy
Peel the eggs under running water. In a frying pan heat the oil in high heat. Add the eggs into the hot oil. Fry them until they turn golden brown. Drain in kitchen paper towel.
Halve the eggs.
To serve, pour the sauce on the platter. Place the eggs nearly on the plate. Top with fried shallots, corianders and sliced chillies.