Put the beef jerky into a heatproof bowl and set aside.
Pour the stock into a small saucepan, add the chilli, garlic and bring to the boil. Pour the hot stock over the beef jerky, cover with clingfilm and leave to soak for 10 minutes until the beef jerky has softened.
Strain the beef and reserve the stock. Whisk together the ingredients for the dressing and set aside.
Tip the shallots into a small saucepan, cover with oil and set over a medium to high heat. As the oil gets hotter, the shallots will start to turn crisp and golden; at this point remove from the pan with a slotted spoon and drain on kitchen paper. Season with sea salt while still warm then set aside.
Meanwhile combine the beef and salad ingredients in a large bowl, toss with the dressing then tip into a large serving bowl.
Heat a large pan of water to simmering point and add the vinegar. Crack the eggs into the pan and poach gently for 4 to 5 minutes or until cooked to your liking. Remove from the pan and drain thoroughly.
Lay the poached eggs on top of the salad, scatter with the crispy shallots and crushed peanuts and serve with lime wedges.