Thinly slice the Thai shallots and sprinkle them with salt to draw out moisture. Let them rest for about 10 minutes.

In a deep frying pan over medium heat, fry the shallots until they turn golden brown and crispy, about 3-5 minutes.

Remove them from the oil and drain on paper towels.

In a dry skillet over medium heat, add the cumin seeds, coriander seeds, and black peppercorns. Toast these spices for approximately 20 seconds.

Pound the garlic and the toasted spices into a smooth paste using a mortar and pestle.

Combine the mixture with palm sugar, fish sauce, and salt. Gradually stir in the tempura flour and then the ice-cold water.

Prepare the chicken drumsticks by scoring the skin lightly; coat them generously with the marinade and refrigerate for at least 4 hours.

Heat oil in a deep pot or fryer to a steady 350°F–375°F (175°C–190°C). Carefully add the marinated chicken pieces.

Fry the chicken for about 8–10 minutes or until golden brown and cooked through. Drain the chicken.

Sprinkle the crispy fried shallots on top and serve immediately with sticky rice and your choice of dipping sauce.