Boil eggs in a saucepan of boiling water for 5 minutes. Drain. Refresh under cold running water. Carefully peel eggs, and then pat dry thoroughly with paper towel. Set aside.
Fill a wok one-third full with the oil. Heat to 180°c over high heat. Add eggs and deep-fry for 4 minutes or until golden and blistered. Drain on paper towel.
Halve eggs and arrange on a serving plate. Drizzle generously with combined Fountain Sweet Chilli Sauce & Fountain Spicy Red Sauce and fish sauce. Top with the green onions, coriander and mint leaves. Sprinkle with sesame seeds.