1. Boil the eggs for 10 minutes in water at a rolling boil (212°F or 100°C). Immediately rinse them under cold running water to stop the cooking process, then peel the shells off.

2. Cut the hard-boiled eggs in half lengthwise, taking care not to break the whites. Gently remove the yolks from each egg half and set them aside in a bowl.

3. Using a fork, mash the egg yolks until they're smooth and creamy. Add 30g (1 ounce) of grated cheese, 15g (1 tablespoon or 1/2 ounce) of sweet chili sauce, a pinch of salt, and a few grinds of rose pepper to the bowl. Mix everything together until well combined.

4. Transfer the yolk mixture to a piping bag fitted with a small round tip. Pipe the mixture into the empty egg white cavities, filling them as full as possible.

5. Peel 60g (2 ounces) of large shrimp, removing the shells and any veins. Use them to garnish the filled egg halves, placing them on top of the yolk mixture. Sprinkle a few leaves of fresh coriander over the shrimp to finish.