Start by placing the paneer in a bowl and covering it with boiling water. Let it sit for 10-15 minutes, then drain well. If you're using homemade paneer, you can skip this step.

In a large sandwich or freezer bag, mix together the cornflour, white pepper, and salt for the coating. Add the drained paneer to the bag, seal it, and shake vigorously to coat all the pieces. You can gently massage the bag to ensure even coverage.

Preheat your air fryer to 200ºC (400ºF). Arrange the coated paneer in a single layer in the fryer basket and spray generously with neutral cooking oil. Air fry for 8-10 minutes, then turn the paneer, spray with oil again, and cook for an additional 4-5 minutes. The paneer should be crispy on the outside but not overly browned.

While the paneer is cooking, prepare the fries according to the package instructions.

In a small bowl, combine the cornflour and cold water to create a slurry. Set aside.

Heat a seasoned wok or heavy-based pan over high heat for 3-4 minutes until it is smoking hot. Add the neutral oil, followed by the garlic and green chillies. Sizzle for a few seconds.

Next, add the sliced bell peppers and red onions to the pan and stir-fry for about 30 seconds.

Pour in the light and dark soy sauce, white vinegar, MSG (if using), and sugar. Continue to sauté over high heat for another 30 seconds.

Give the slurry a quick stir to mix it, then add it to the wok. Cook for 20 seconds to thicken.

Finally, add the crispy paneer and spring onions to the wok, tossing everything together to coat well.

Preheat the sizzler until it is smoking hot. Lay down the onion rings, then top with the fries, followed by the chilli paneer mixture. Scatter the shredded lettuce on top.

Serve immediately while it's still sizzling at the table.