Boil the eggs according to our boiled egg guide around 6 minutes. Cool the eggs down in an ice bath carefully remove the shells in the water. Dry the eggs off with a paper towel so that they don't splatter when fried.
Heat oil in large wok to medium heat, add the turmeric and fry the 2 shallots until soft, lightly caramelised and golden in colour. Remove with a slotted spoon and place on a rack with a kitchen towel.
Transfer the oil to a smaller, deep frying pan and add extra oil if necessary so that the oil will cover the eggs halfway. Heat the oil to medium.
Using a slotted spoon, lower the eggs into the oil and roll them around every 20 seconds or so until they are an even golden colour.
Remove the eggs with a slotted spoon, drain and set aside.
Add the oil back into the wok and stir-fry the other shallots. When they are translucent, add the garlic, ginger, chilli powder, curry powder, tomatoes, and fish sauce.
Cook this down until the sauce becomes thick. Halve the eggs carefully and place yolk side up in the curry. Add about 1/2 a cup of water and simmer.
When you're happy with the consistency of the curry, add half the dried shrimp, stir through and then check the seasoning and add salt as necessary.
When serving, top the serving dish or each individual dish with the turmeric-fried onion slices.
Serve with the rest of the ground dried shrimp.