Cooking Ingredients:

• 400g Stingray, cut into chunks

• 125g Chef Justin’s Straits Chinese Sweet & Sour Chilli Paste

• 20g Tamarind, soaked in 50 ml warm water

• 1 Stalk Lemongrass, crushed

• 200g Fresh pineapple purée (frozen purée is fine)

• 3 Kaffir lime leaves, crushed

• 1g Laksa leaves with stem (optional)

• 10g Galangal, sliced

• 330g Water

• 15g Fish sauce (to taste)     

• 5g Sugar

• 1 tsp Thai palm sugar     

• 25g Chopped ginger flower (optional)    

  Vegetable Garnishes:

• 30g Lady’s fingers (lightly deep-fried)

• 30g Eggplant (lightly deep-fried)

• 30g Diced tomatoes

• 30g Diced pineapple

Cooking Instructions:

1. Heat oil in a wok, fry lemongrass and galangal until fragrant.

2. Add Chef Justin’s Straits Chinese Sweet & Sour Chilli Paste and cook gently over low heat for 2 minutes

3. Stir in tamarind water, pineapple purée, kaffir lime leaves, palm sugar, white sugar, and water. Simmer for 10 minutes.

4. Add stingray and cook for 15 minutes until done. Season with fish sauce to taste

5. Stir in vegetable garnishes, cook for 2 minutes, then remove from heat.

6. Garnish with sliced shallots, red chilli, coriander leaves, and ginger flower (if available)

Chef’s Notes: This recipe also works beautifully with prawns, squid, sautéed clams, or mixed seafood.