Sambal Stingray — Print Recipe

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.

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.