To make the salad dressing, mix palm sugar and fish sauce in a small bowl until the sugar is dissolved and then add and mix the chilis and lime juice, then set aside.
Heat up the oil in a small, high-heat pan until it reaches a depth of approximately 1 inch. Carefully crack the egg into the oil and fry them one at a time until cooked to perfection.
Fry the egg until the edge of the egg white turns golden brown and the yolk is fully set. Ensure that the yolk is not runny when it is cut. To make the egg more crispy, flip it over for an additional 30 seconds.
Remove the fried egg from the oil and allow any excess oil to drain off. To minimize excess oil, consider using paper towels to absorb it. Once the oil has been removed, let the egg sit at room temperature for approximately 1-2 minutes. Afterward, cut the egg into small, bite-sized pieces for serving.
Combine the cut fried egg, onion, shallot, and tomato in the bowl containing the salad dressing mixture. Thoroughly mix the ingredients together until well combined.