Pour sunflower oil into a wok until one-third full and heat to 180–190°C (350–375°F), or until a cube of bread browns in 30 seconds. Place the eggs in a slotted spoon, in batches, and carefully lower into the hot oil. Deep fry for 2–3 minutes or until lightly golden. Remove, drain on kitchen paper and keep warm.
Place the palm sugar, tamarind juice, fish sauce and measured water in a small pan and heat until the sugar dissolves, then simmer gently for 3–4 minutes. Transfer to a bowl and stir in the sweet chilli sauce.
Meanwhile, place 2 tablespoons of the oil in a nonstick frying pan and, when hot, fry the shallots, garlic and chillies for 4–5 minutes or until they are lightly browned.
Toss the salad leaves, coriander leaves and bean sprouts with the tamarind mixture in a large bowl. Divide between 4 plates. Cut the fried eggs in half and arrange on top of the leaves. Sprinkle over the shallot mixture and serve immediately.