Sambal Stingray
The Meatmen
June 27, 2015
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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Ingredients
Adjust Servings
| Sambal | |
| 20g dried chillies | |
| 20g belacan | |
| 80g red chillies | |
| 150g shallots | |
| 60g garlic | |
| 40g lemongrass | |
| 25g ginger | |
| 40g palm sugar | |
| 2tbsp tamarind mixed with 3 tbsp hot water | |
| 1tsp salt | |
| 100ml oil | |
| Stingray | |
| 1stingray wing around 500g | |
| 1tsp salt | |
| 2A4 size banana leaf | |
| 3tbsp oil |
Directions
1.
Soak 20g dried chillies hot water for 30 mins
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2.
Dry-fry 20g belacan
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3.
Slice 40g lemongrass
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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
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5.
Blend into smooth paste
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6.
Add 100ml oil to pan
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7.
Add sambal paste
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8.
Add 1 tsp salt and stir fry sambal til oil starts to split
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9.
Dry wipe a 500g stingray wing & cut slits on both sides
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10.
Sprinkle with 1 tsp salt, and add 3 tsp oil to pan
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11.
Place an A4 size banana leaf on top
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12.
Spread sambal paste to cover one side of the stingray wing
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13.
Add stingray wing to pan sambal side down
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14.
Cover and cook for 5-6 mins
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15.
Spread sambal on the other side of the wing
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16.
Place back into the pan on the flip side with a new banana leaf
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17.
Cover and cook for another 5-6 mins
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