Gochujang Paneer Fries

For the fries, in a small bowl, combine the corn flour, garlic powder, onion powder, cayenne and salt. In another small bowl, add the egg and gochujang paste and beat. In a third bowl, mix the panko, sesame seeds and chilli flakes.
Pat the paneer dry and slice into 6 short fries. Thoroughly coat them in the seasoned flour, then egg, then panko.
Place on a lightly oiled piece of baking paper on a tray and cook at 200°C for 10-12 minutes until golden brown and slightly puffed up.

For the sauce, combine the gochujang paste, honey and butter in a small saucepan over a low heat until it starts to bubble, stirring constantly.
Once out of the oven, toss the fries in the sauce, coating all sides.

For the salad, Slice the carrot and cucumber into thin ribbons using a vegetable peeler. Add them to a bowl with the salt, sugar, and a splash of rice wine vinegar. Mix and refrigerate.

To plate, prepare the sticky rice and then use a small bowl or ladle as a mould to form a small dome of rice on the plate. Top with thinly sliced spring onion.
Shake off the excess vinegar from a handful of the salad and add to the plate. Drizzle with a little sesame oil.
Scatter edamame beans, radish slices and black sesame seeds.
Lean the fries against the dome of rice, adding any extra sauce left in the pan.