Stingrays are edible and are commonly grilled over charcoal with spicy sambal sauce in countries like Singapore and Malaysia. Generally, the most favorite parts of stingray are the wings, the area surrounding the eyes and the liver. The sauce in this recipe is prepared with birds eye chilli peppers, red chilli peppers, candlenuts, shallots, lemongrass, and shrimp paste. To perfect the flavor of grilled stingray, it is important to wrap it with banana leaves. Banana leaves contain vitamins and thus when hot food is placed on the banana leaves, the food absorbs the vitamins from the leaves which then become a part of our intake.
Video and Recipe Courtesy of iCookAsia
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