Sambal Stingray (BBQ Seafood) | Don Signature Crab - Singapore Food Guide

Name: Sambal Stingray (BBQ Seafood) | Don Signature Crab - Singapore Food Guide
Total time: 40 min
Ingredients: 800 g stingray fillet (cleaned, cartilage intact) or stingray wing, skin on; 2 large banana leaf sheets (or aluminium foil) to line the grill; 3 tbsp vegetable oil (plus extra for brushing); 6 large red chillies (de-seeded for less heat) or 6 red bird’s eye chillies for more kick; 4–6 bird’s eye (chilli padi), or adjust to taste; 6 shallots, peeled and halved; 3 garlic cloves, peeled; 1 tbsp belacan (shrimp paste), dry-roasted and mashed; 1 tbsp tamarind paste (or 2 tbsp freshly squeezed lime juice); 1 tsp palm sugar or caster sugar (adjust to taste); 1–2 tbsp fish sauce or light soy sauce for umami; 50 ml coconut milk (optional, for a creamier, less fiery sambal); 1/4 tsp turmeric powder and 1/2 tsp fine salt (to season the stingray lightly); Freshly ground black pepper, 1/4 tsp; 2 spring onions, thinly sliced for garnish; Coriander leaves (optional) and extra lime or calamansi wedges to serve; Cucumber slices and achar (pickled vegetables) to serve on the side; Optional: 4 tbsp ready-made sambal (sambal oelek or store sambal) as a shortcut; Optional: 1 tbsp toasted sesame oil or a splash of light oil for gloss when serving

donsignaturecrab.sg

A Singapore-style sambal stingray — tender grilled stingray topped with smoky, spicy sambal and charred on banana leaf for hawker-centre vibes.

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Ingredients

800 g stingray fillet (cleaned, cartilage intact) or stingray wing, skin on
2 large banana leaf sheets (or aluminium foil) to line the grill
3 tbsp vegetable oil (plus extra for brushing)
6 large red chillies (de-seeded for less heat) or 6 red bird’s eye chillies for more kick
4–6 bird’s eye (chilli padi), or adjust to taste
6 shallots, peeled and halved
3 garlic cloves, peeled
1 tbsp belacan (shrimp paste), dry-roasted and mashed
1 tbsp tamarind paste (or 2 tbsp freshly squeezed lime juice)
1 tsp palm sugar or caster sugar (adjust to taste)
1–2 tbsp fish sauce or light soy sauce for umami
50 ml coconut milk (optional, for a creamier, less fiery sambal)
1/4 tsp turmeric powder and 1/2 tsp fine salt (to season the stingray lightly)
Freshly ground black pepper, 1/4 tsp
2 spring onions, thinly sliced for garnish
Coriander leaves (optional) and extra lime or calamansi wedges to serve
Cucumber slices and achar (pickled vegetables) to serve on the side
Optional: 4 tbsp ready-made sambal (sambal oelek or store sambal) as a shortcut
Optional: 1 tbsp toasted sesame oil or a splash of light oil for gloss when serving