Marinade minced pork with the coriander root/garlic/pepper paste, salt, 1/2 lightly beaten egg, and cornflour for an hour.
Spread the marinated pork on the baguette. The trick is to spread it a little bit more to the centre part of the baguette while keeping the rim slightly flat. Decorate with sesame seeds or coriander leave and red chillies. Dip each baguette in lightly beaten egg. Set aside on baking paper.
Heat oil in a wok or a deep-fryer using medium-high heat. Fry these little baguettes for a few minutes on each side. I usually put the meat side face down first. Serve warm with Ar-jad dipping sauce.
Notes
* This is a special ingredient found in many Thai dishes. Crush an equal amount of chopped coriander roots, garlic, and ground pepper together using a stone mortar or food processor. You will get a thick nice aromatic paste that will spice up your food. This is one of my most favourite ingredients for Thai cooking.