Using a mortar and pestle, pound the garlic, shallots and chillies to a rough paste. Side aside.
Combine the sauce ingredients in a small bowl and mix until the sugar has dissolved.
To make the wok eggs, heat the vegetable oil in a work over medium-high heat until the oil is hot. Crack one egg into a small bowl or cup and gently slide it into the hot oil. If your work is large enough, you can add another egg to the pan, be careful not to over crowd the wok. Let the egg cook in the hot oil without moving it. The whites will start to look firm and the edges will start to turn golden and crisp. Drizzle some hot oil over the top of the egg at the towards the end of cooking until the eggwhites are fully cooked. Remove and place on plate lined with paper towel. Repeat with remaining eggs. You will want around 1 tablespoon of oil left in the wok, so adjust accordingly. Saute the garlic, shallot and chilli paste for 1 minute, then add the pork mince and stir-fry for 2 minutes, breaking up the mince as you go until lightly browned. Pour over the sauce and stir-fry for a further minute.
Stir in the sliced makrut leaves, basil and white pepper, transfer to a serving platter and serve with steamed jasmince rice.
