Heat the oil in a large casserole and fry the rendang paste for around a minute.
Add the beef, coconut milk, water salt and sugar and stir to combine. Cover with a lid and cook on a really low heat for around 2/3 hours until completely tender, then shred the beef.
Turn up the heat and keep cooking until all the liquid has evaporated. Add the lime juice and zest and season to taste. Allow to cool
Meanwhile, cook your eggs - place them in a pan of cold water and bring to a rolling boil. Remove from the heat and leave, covered, for 4 minutes, then remove and immediately place them under cold running water. Use old eggs if you can - they are easier to peel!
Wrap the eggs in the beef curry. You can use a sheet of clingfilm to make this easier. Allow them to chill in the fridge for around half an hour.
When they've chilled a bit you can breadcrumb them - dip them in the flour, shake off the excess, then dip them into the egg and promptly into the panko, making sure they are completely covered.
Preheat the cooking oil to 170°C and fry them in batches until golden and crisp.
Meanwhile, make your mayonnaise by whisking together the egg yolks, mustard, rice wine vinegar and a sprinkling of salt.
Keep whisking and gradually add the oil in a steady stream until the mayonnaise thickens.
Stir through the chilli pickle and serve with your tasty eggs!