2 inches (5cm) lemongrass from bottom half, thinly sliced, plus extra for plating
1 small green onion, chopped
3 sprigs cilantro, chopped
Jasmine rice, for serving (optional)
Method
Bring a pot of water to a full boil, then slowly lower the eggs into the water and boil for 8 minutes. Cool the eggs in a large bowl of cold water, then peel and set aside. (You want the yolks to be set but still moist.)
Grind the dried shrimp in a clean coffee grinder until fine and fluffy. Alternatively, soak them in hot water for a few minutes to soften, then finely chop or pound with a mortar and pestle until shredded. Set aside.
For the dressing, pound the chilies into a paste with a mortar and pestle, then add the palm sugar and pound to dissolve it into a thick paste. Add the lime juice and fish sauce, and swirl with the pestle until the sugar is completely dissolved. Stir in the shallots, lemongrass, and half of the dried shrimp.
Sprinkle some sliced lemongrass on the serving plate to prevent the eggs from sliding around. Then cut the eggs in half lengthwise and place them on the plate cut side up.
When ready to serve, mix the cilantro and green onions into the dressing, then top each egg with some of this mixture. Finish with a sprinkle of the remaining dried shrimp.