Summer Thai Fish Dish Naam Phrik

Mark Brownstein’s unusual recipes invite you to try them or simply to be inspired.

Clean the king prawns and thread 6-7 each onto moistened bamboo skewers. Sauté garlic, shallots, lemongrass and chilies (all ingredients chopped) in oil, add palm sugar, tamarind water, nam phrik and fish sauce. Simmer gently over medium heat for 10 minutes, then cool sauce.

Chop white cabbage and green mango, toast and chop peanuts and mix with cabbage-mango mixture.

Brush the king prawns with the sauce and grill on hot charcoal grill for 2 minutes on each side. To serve, divide the cabbage-mango-peanut mixture evenly among plates, place a shrimp skewer on top, baste with sauce, garnish with fresh cilantro, drizzle with lime juice and a tiny bit of rice vinegar or fish sauce, as desired.

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