Bring a pot of water to boil and carefully lower eggs into the water. Boil for 10 minutes for hard-boiled eggs. Transfer to an ice bath and let cool completely, about 10 minutes. Peel the eggs and pat dry thoroughly with paper towels.

While eggs cool, prepare the tamarind sauce. In a small saucepan, combine tamarind paste with 3 tablespoons water and stir until dissolved. Add fish sauce, palm sugar or honey, and a pinch of salt. Bring to a simmer over medium heat, stirring frequently until sugar dissolves and sauce thickens slightly, about 5-7 minutes. The sauce should coat the back of a spoon. Remove from heat and set aside.

Peel and thinly slice the shallots. Heat vegetable oil in a wok or deep skillet to 350°F. Fry the shallot slices in small batches until golden and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.

In the same oil (ensure temperature is maintained at 350°F), carefully lower the peeled hard-boiled eggs one at a time. Fry for 4-5 minutes, turning occasionally, until the eggs are golden brown and blistered all over. The eggs will puff slightly. Remove and drain on paper towels.

To serve, cut each egg in half lengthwise and arrange on a serving platter. Drizzle generously with the warm tamarind sauce. Sprinkle crispy fried shallots over the top and garnish with fresh cilantro leaves. Serve immediately while eggs are still warm and crispy.