Barbecued chilli stingray wings

Barbecued chilli stingray wings

Ben's BBQ Bible
Billy Law

If you’ve ever been to Singapore, you may have heard of, or even tasted, their iconic chilli stingray. It’s probably one of the most famous barbecue dishes in Asia, so it’s well worth having a crack at it at home — it’s a little cheaper than flying to Singapore!

It’s important that your stingray wings are very fresh.


Quantity Ingredient
2 stingray or skate wings
1 lemon
1 tablespoon sunflower oil, plus extra for greasing
1 tablespoon tamarind paste
1 tablespoon sugar
1 large piece banana leaf in two sections, enough to wrap the wings (if not available, use foil and baking paper)
1/2 red onion, finely sliced
1/2 bunch coriander
1 lime, quartered

Spice paste

Quantity Ingredient
1 tablespoon shrimp paste
2 tablespoon sambal oelek
6 red asian shallots, roughly chopped
5 garlic cloves, peeled
3 cm piece fresh ginger, roughly chopped
2 lemongrass stems, roughly chopped, white part only
3 dried long chillies, reconstituted in hot water


  1. Rub the stingray with lemon juice and a good pinch of salt. Set aside for 5–10 minutes.
  2. Place all the spice paste ingredients in a blender and purée.
  3. Heat the oil in a saucepan and fry the spice paste for about 3 minutes, until fragrant. Add the tamarind paste, sugar and salt to taste. Reduce the heat and simmer until the sauce has slightly thickened. Remove and leave to cool.
  4. Soften the banana leaf pieces over a flame or by pouring boiling water over them. Wipe with a wet cloth to cool and clean. Lightly oil the leaf with sunflower oil.
  5. Spread half the spice paste over the banana leaf pieces. Place each of the stingray wings on top of a banana leaf piece then spoon the remaining paste over the fish. Fold each of the leaf pieces into a parcel and secure with toothpicks.
  6. Preheat your barbecue (traditionally charcoal is used) for direct grilling on medium heat and barbecue the fish for 15 minutes, depending on its size, turning only once. To check if the wings are cooked, pierce with a long skewer and if it passes through with little resistance then remove from the heat and rest for a further 2 minutes to ensure the fish is cooked.
  7. Serve the sh in the banana leaf, garnished with the onion, coriander and lime wedges.
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