Barbeque Sting Ray Fin

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New Asian Cuisine


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500 grams Stingray (pari) or eagle ray fin, choose flatter fillets nearer the fins

4 cloves Garlic, peeled

1/2 Spanish onion , peeled

1 tablespoon Chilli paste

2 stalks Lemon grass (serai), blended

1/4 teaspoon Ground turmeric

1-cm piece Prawn (shrimp) paste, dry-roasted (sambal belacan)

1 tablespoon Tamarind paste

20 grams Dried prawns (shrimps) , dry-roasted and pounded

1 Lime, juiced

4 tablespoons Vegetable oil or olive oil

Sugar to taste

Salt to taste

Banana leaf or foil

2 Kaffir lime leaves, thinly sliced

Coconut cream (optional) for drizzling

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