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!
|20g dried chillies|
|80g red chillies|
|40g palm sugar|
|2tbsp tamarind mixed with 3 tbsp hot water|
|1stingray wing around 500g|
|2A4 size banana leaf|