Whether or not you’re able to get a table at the Flatiron district location, chef Salil Mehta wants you to taste a bit of Kebaya’s Peranakan flavors, so he’s sharing his recipe for jumbo prawns with our readers below.
“This recipe was inspired by a popular snack in Singapore that is usually served alongside beer,” chef Mehta says. “It has a salty and crunchy texture that makes it a great companion when sipping on a cold refreshment like that.” Gleen some technique tricks in the full story.
