1Boil the eggs for 10 minutes. Remove from pot and let cool then peel the shells.
2Prepare the batter by putting a few drops of red and yellow food colouring into the water to get a deep orange colour. Add salt and pepper to the flour. Pour in the water mixture into the bowl of flour and mix well until there are no lumps.
3Heat oil in deep fryer or large wok.
4Dredge the peeled eggs into the cornstarch then drop them into the batter so it's fully covered. using a bamboo skewer, poke the eggs to drop them into the oil. Deep fry until the batter is crispy. Remove with slotted spoon and drain on paper towels.
5To make the sauce: Mix all the ingredients into a saucepan and heat until the sugar has dissolved. Stir and let cool.