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Barbeque Sting Ray Fin

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New Asian Cuisine
Related tags
dairy free low carb nut free labor day

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Ingredients

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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