Sambal Stingray

Name: Sambal Stingray
Yield: Serves 2
Cuisine: Singaporean
Ingredients: 20 g (⅔ oz) belacan (dried prawn paste), toasted; 20 g (⅔ oz) dried chillies, seeds removed and rehydrated in water; 4 calamansi limes; Coriander leaves (cilantro); Cooking oil as needed; 150 g (5⅓ oz) shallots, peeled; 1 stingray wing, about 500 g (1 lb 1½ oz); 25 g (⅘ oz) ginger, peeled and sliced; 60 g (2 oz) garlic, peeled; 80 g (2⅘ oz) red chillies; 2 sheets banana leaf, each about 30-cm square; 5 shallots, peeled and sliced; 40 g (1⅓ oz) lemongrass, sliced; 1 tsp salt; 40 g (1⅓ oz) palm sugar; 2 Tbsp tamarind pulp mixed with 3 Tbsp hot water

Preparation info

Serves
2

Difficulty
Easy

Appears in

Hawker Favourites

By The MeatMen

Published 2017

About

Sambal stingray must be one of the most popular dishes that locals would order from a seafood zi char stall! Singaporeans LOVE spicy flavours, and the way the sambal chilli blends so perfectly with the stingray makes it completely irresistible!

Ingredients

Cooking oil as needed
1 stingray wing, about 500 g (1 lb

Asia
Singapore
Fish course
Pescatarian
Gluten-free
Street Food
Spicy
South East Asia

Method

Prepare sambal chilli. Place all ingredients for sambal chilli into a food processor and blend into a smooth paste.
Heat 100 ml (3½ fl oz) oil in a pan over medium heat. Add sambal chilli and stir-fry until oil starts to separate from paste. Set aside to cool.
Rinse and pat dry stingray wing. Cut slits on both sides and season with salt.
Hea