Sambal Stingray

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!

No Reviews

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
Mark as complete
2.

Dry-fry 20g belacan
Mark as complete
3.

Slice 40g lemongrass
Mark as complete
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
Mark as complete
5.

Blend into smooth paste
Mark as complete
6.

Add 100ml oil to pan
Mark as complete
7.

Add sambal paste
Mark as complete
8.

Add 1 tsp salt and stir fry sambal til oil starts to split
Mark as complete
9.

Dry wipe a 500g stingray wing & cut slits on both sides
Mark as complete
10.

Sprinkle with 1 tsp salt, and add 3 tsp oil to pan
Mark as complete
11.

Place an A4 size banana leaf on top
Mark as complete
12.

Spread sambal paste to cover one side of the stingray wing
Mark as complete
13.

Add stingray wing to pan sambal side down
Mark as complete
14.

Cover and cook for 5-6 mins
Mark as complete
15.

Spread sambal on the other side of the wing
Mark as complete
16.

Place back into the pan on the flip side with a new banana leaf
Mark as complete
17.

Cover and cook for another 5-6 mins
Mark as complete

Leave a Reply

Your email address will not be published.

Subscribe. Get Updates!