Sambal Stingray – 三峇魔鬼鱼

As long as you’re in a seafood zi char stall, the ever-famed Sambal Stingray is the one seafood dish most locals will order! As everyone knows, Singaporeans LOVE spice, and how the chili blends so perfectly with the stingray just makes you drool.

How we approach our recipe is to create our own blend of Sambal, from scratch. There’s a huge difference in flavors when you do this, and we dare say it is ever so worth the effort, guaranteed!

Grill this baby on a banana leaf, and you’ll be amazed at the results. Go get grilling, and happy cooking!

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  • Servings: 4

  • Time: 15 min

  • Skill: Easy


  1. Sambal

  2. 20g dried chillies

  3. 20g belacan

  4. 80g red chillies

  5. 150g shallots

  6. 60g garlic

  7. 40g lemongrass

  8. 25g ginger

  9. 40g palm sugar

  10. 2 tbsp tamarind mixed with 3 tbsp hot water

  11. 1 tsp salt

  12. 100ml oil

  13. Stingray

  14. 1 stingray wing around 500g

  15. 1 tsp salt

  16. 2 A4 size banana leaf

  17. 3 tbsp oil


  1. Soak 20g dried chillies hot water for 30 mins

  2. Dry-fry 20g belacan

  3. Slice 40g lemongrass

  4. Add 80g red chilli, soak dried chillies, 150g shallots, 60g garlic, sliced lemongrass, 25g ginger, toasted belacan, 40g palm sugar, and 2 tbsp tamarind mixed with 3 tbsp of hot water to food processor

  5. Blend into smooth paste

  6. Add 100ml oil to pan

  7. Add sambal paste

  8. Add 1 tsp salt and stir fry sambal til oil starts to split

  9. Dry wipe a 500g stingray wing & cut slits on both sides

  10. Sprinkle with 1 tsp salt, and add 3 tsp oil to pan

  11. Place an A4 size banana leaf on top

  12. Spread sambal paste to cover one side of the stingray wing

  13. Add stingray wing to pan sambal side down

  14. Cover and cook for 5-6 mins

  15. Spread sambal on the other side of the wing

  16. Place back into the pan on the flip side with a new banana leaf

  17. Cover and cook for another 5-6 mins