Serves 4-6 as a snack.
Boil eggs for 6 mins. Then plunge them in iced water and peel when cool enough to handle.
Heat oil in a pot (or deep fryer) to 180°C and deep fry eggs. Drain well on kitchen paper towels and then halve.
Serve the eggs on a mound of rice with a dollop of Chilli Jam on the side, garnished with coriander sprigs.