Appetizers Recipes - Grilled Stingray Wings with Chili (Ikan Panggang) Recipe

Ingredients

• 4 medium-sized stingray wings, about 200g/7oz, rinsed and patted dry

• salt

• 4 banana leaves, about 30cm/12in square

• 2 fresh limes, halved

• For the chili sambal

• 6-8 fresh red chilies, seeded and chopped

• 4 garlic cloves, chopped

• 5ml/1 tsp shrimp paste

• 15ml/1 tbsp tomato puree (paste)

• 15ml/1 tbsp palm sugar (jaggery)

• juice of 2 limes

• 30ml/2 tbsp vegetable or groundnut (peanut) oil

Serves 4

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Method:

1. First make the chili sambal. Using a mortar and pestle or food processor. grind the chilies with the garlic to form a paste.

2. Beat in the shrimp paste, tomato puree and sugar. Add the lime juice and bind with the oil.

3. Prepare a charcoal grill. Rub each stingray wing with a little of the chili sambal and place them on the rack. Cook for about 3-4 minutes on each side, until tender.

4. Sprinkle with salt and serve on banana leaves with the remaining chili sambal and the lime halves.

Note: Char-grilled stingray is a very popular street snack in Singapore. The grill stalls selling grilled chicken wings and satay often serve grilled stingray wings on a banana leaf with a generous dollop of chili sambal. The cooked fish is eaten with fingers, or chopsticks, by tearing off pieces and dipping them in the samba!. If you can't find stingray wings, you could substitute a flat fish, such as plaice or flounder.

Cook's Tip: Banana leaves are available in Chinese and Asian markets. but you could also use lettuce leaves.