Sambal Stingray

Name: Sambal Stingray
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Singaporean
Ingredients: 1 large stingray wing (about 500g); Sambal: 10 dried chilies soaked, 6 fresh red chilies, 4 shallots, 3 cloves garlic, 2 tbsp belacan (shrimp paste), 2 tbsp tamarind juice, 1 tbsp sugar, salt; 2 banana leaves; Calamansi limes; Sliced shallots

Sambal Ikan Pari (SAM-bal STING-ray)

Grilled Sambal Stingray

⏱ Prep Time 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 374 kcal

A thick stingray wing slathered in a fiery-tangy sambal paste, wrapped in banana leaf, and grilled over charcoal until smoky and succulent, served with a squeeze of calamansi lime.

Nutrition & Info

Protein 32.0g

Carbs 12.0g

Fat 22.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish ⚠ shellfish

Equipment Needed

charcoal grill banana leaves tongs

Presentation Guide

Vessel: banana leaf

Garnishes: calamansi halves, sliced shallots, extra sambal

Accompaniments: steamed rice, cold beer, stir-fried kangkong

Ingredients

1 large stingray wing (about 500g)
Sambal: 10 dried chilies soaked, 6 fresh red chilies, 4 shallots, 3 cloves garlic, 2 tbsp belacan (shrimp paste), 2 tbsp tamarind juice, 1 tbsp sugar, salt
2 banana leaves
Calamansi limes
Sliced shallots

Instructions

1
Blend dried chilies, fresh chilies, shallots, garlic, and belacan into a coarse sambal paste. Cook in a pan with oil, tamarind juice, and sugar until thick and fragrant.
2
Soften banana leaves over an open flame until pliable.
3
Place the stingray wing on a piece of banana leaf. Slather generously with sambal paste on both sides.
4
Wrap loosely in the banana leaf and grill over medium-hot charcoal for 12-15 minutes, flipping once.
5
Open the banana leaf, add more sambal on top if desired.
6
Serve on the banana leaf with calamansi halves and sliced shallots.

💡

Did You Know?

Sambal stingray is one of the few Singaporean dishes eaten exclusively at night — it is a quintessential fixture of the seafood zichar and BBQ seafood hawker scene.

Chef's Notes

Equipment Tips

charcoal grill
banana leaves
tongs

Garnishing

calamansi halves, sliced shallots, extra sambal

Accompaniments

steamed rice, cold beer, stir-fried kangkong

The Story Behind Sambal Stingray

Sambal stingray is a uniquely Singaporean hawker invention that emerged in the late 20th century at seaside barbecue stalls. The combination of banana leaf grilling (a Malay technique), sambal (Malay-Indonesian condiment), and stingray (abundant in Southeast Asian waters) created a dish that is greater than the sum of its influences. It became a late-night hawker favourite, best enjoyed with cold drinks at outdoor tables.

🕐 Traditionally enjoyed dinner, seafood supper 📜 Origins: Malay-Chinese hawker creation, late 20th century

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