Indonesian Spicy Grilled Skate or Stingray in Coconut Recipe

Name: Indonesian Spicy Grilled Skate or Stingray in Coconut Recipe
Ingredients: 4 skates, 1 per person; 5 shallots, peeled and finely sliced (shallots are tiny, delicate-flavoured onions); 2 red fresh chillies, thinly sliced; 2 tbsp. dry prawns; 4 tbsp. vegetable oil; 1 tbsp. shrimp paste (belacan/belachan); 2 tbsp. tamarind puree*; 2 tbsp. sugar; Salt to taste; 1/2 cup boiling water; 1/4 block of creamed coconut; 4 banana leaf portions, 16x12 inches or 40x30 cm.; Aluminium foil, cut into 4 pieces approximately 18x18 inches or 45x45 cm.; * Tamarind puree can be bought in jars from Chinese, Asian grocers. It is much better than the dark coloured tamarind concentrate, it is just tamarind pulp with fibrous bits removed.

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This dish is traditionally made with stingray. However, you can use skate instead.

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Ingredients

4 skates, 1 per person
5 shallots, peeled and finely sliced (shallots are tiny, delicate-flavoured onions)
2 red fresh chillies, thinly sliced
2 tbsp. dry prawns
4 tbsp. vegetable oil
1 tbsp. shrimp paste (belacan/belachan)
2 tbsp. tamarind puree*
2 tbsp. sugar
Salt to taste
1/2 cup boiling water
1/4 block of creamed coconut
4 banana leaf portions, 16x12 inches or 40x30 cm.
Aluminium foil, cut into 4 pieces approximately 18x18 inches or 45x45 cm.
* Tamarind puree can be bought in jars from Chinese, Asian grocers. It is much better than the dark coloured tamarind concentrate, it is just tamarind pulp with fibrous bits removed.