Entree: Singapore – Chinese Singapore – Sambal Stingray (Grilled stingray wing slathered with spicy sambal paste and served on banana leaf)
Serving Size: 2
Approximate Time
Prep
20 min
Cook
10 min
Additional
1 min
Total
35 min
Ingredients
- 2 stingray wings, approx. 10 oz (285 g) each, skin on and rinsed
- 2 banana leaves, cleaned and trimmed (or foil if unavailable)
- 3 tbsp (45 ml) vegetable oil
- 6 dried red chilies, soaked in warm water 20 minutes (approx. 1 oz / 28 g)
- 4 fresh red chilies, stems removed (approx. 1.2 oz / 35 g)
- 6 shallots, peeled (about 3 oz / 85 g)
- 4 cloves (12 g) garlic
- 1 tbsp (15 g) belacan or shrimp paste, toasted (can sub 1 tsp / 5 g)
- 1 tbsp (15 ml) tamarind paste mixed with 2 tbsp (30 ml) water
- 1 tbsp (15 ml) palm sugar or brown sugar
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 ml) lime juice, plus wedges to serve
- Salt to taste
- 2 tbsp (30 ml) neutral oil for frying the paste
- 2 scallions, thinly sliced (for garnish)
- Cucumber slices for serving
Instructions
1. Drain soaked dried chilies. In a blender or mortar and pestle combine drained dried chilies, fresh red chilies, shallots, garlic, toasted belacan, tamarind mixture, palm sugar, and fish sauce; blend to a coarse paste, adding 1–2 tbsp (15–30 ml) water if needed.
2. Heat 2 tbsp (30 ml) vegetable oil in a small pan over medium heat. Fry the sambal paste, stirring constantly, until fragrant and the oil separates, about 6–8 minutes. Stir in 1 tsp (5 ml) lime juice, taste, and adjust salt or sugar; set aside.
3. Preheat a charcoal or gas grill to medium-high (or preheat broiler). Lightly oil banana leaves and place them on the grill to soften and warm, about 1 minute per side.
4. Brush each stingray wing with 1/2 tbsp (7.5 ml) oil and season lightly with salt and pepper. Place wings skin-side down on the banana leaf.
5. Spoon a generous layer of sambal over each wing, spreading to cover evenly.
6. Grill covered for 8–12 minutes, until edges char slightly and flesh is opaque and flakes easily. If broiling, place under broiler 6–10 minutes watching closely to avoid burning.
7. Remove from grill and transfer to serving plate on the banana leaf. Garnish with sliced scallions and serve immediately with lime wedges and cucumber.
