Heat oil in sauté pan. Add shallots and garlic. Cook over medium heat until onions begin to turn golden and caramelize.

Stir in jalapeños; cook 1 minute. Add sugar and tamarind dissolved in water. Cook and stir until pan is almost dry; cool.

Combine ginger, chili paste, salt, peanut butter, catsup, coconut milk and lemongrass in blender. Mix together. Add shallot-garlic mixture; blend until smooth.

Serve family-style on a large platter by arranging eggs, lettuce and vegetables creatively or portion individually on a lunch plate: 1 oz. lettuce, 1 egg (4 quarters), 1 tablespoon celery hearts, 2 to 3 tablespoons bell peppers, 2 oz. each green beans and sweet potatoes, 1 tablespoon green onions and a cherry tomato.

Serve immediately with peanut sauce.