Thai rice noodle salad with fish balls


Serves 4-6

6 wooden sosatie sticks
1 Tbs Zola’s Feasts Flavourbomb Spice Mix
1/2 cup fruit chutney
Chopped chilli, to taste
Salt and pepper
4 chicken breasts, cut into chunks
18 Turkish dried apricots


Soak the sosatie sticks in water for 10 minutes.

Mix together spice, chutney, chilli, salt and pepper.

Add the chicken and mix well to combine.

Skewer the chicken onto sticks, alternating with the apricots.

You can leave the sosaties to marinate overnight at this stage if you wish.

Cook the sosaties on the Braai or on a griddle pan until golden and the chicken is cooked through.

Serves 4

For the fish balls:
500g hake fillets
1 Tbs green curry paste
2 Tbs corn flour
Handful fresh coriander
2 spring onions, chopped
2 Tbs vegetable oil

For the salad:
100g vermicelli rice noodles, soaked in hot water then drained and cooled
1 cucumber, sliced into ribbons using vegetable peeler, then sliced lengthways to form long cucumber noodles
½ small red cabbage, finely shredded
1 red pepper, fine julienne

For the dressing:
¼ cup rice vinegar
1 Tbs honey
1 tsp crushed garlic
1 tsp finely grated ginger
1 Tbs finely chopped fresh mint leaves
1 red chilli, finely chopped
10ml sesame oil
10ml fish sauce

Place fish, curry paste, cornflour, coriander and spring onions into a food processor and blend until mixture forms a paste.

Wet your hands, then form mixture into small balls.

Pan-fry the balls until golden and cooked through.

Toss together the noodles, cucumber, red cabbage and peppers.

Whisk together dressing, then pour over the salad and toss well to coat.

Serve salad on a platter, then top with the fish balls.