Sambal stingray

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Sambal stingray" – news · newspapers · books · scholar · JSTOR (December 2015) (Learn how and when to remove this message)

Sambal stingray

Course	Main course
Place of origin	Malaysia
Created by	Malay people
Serving temperature	Hot temperature
Main ingredients	Stingray, sambal

Sambal pari, also known in English as stingray sambal or spicy banana leaf stingray^[1] and by the Malay name ikan pari bakar (barbecued stingray fish), is a Malaysian/Singaporean seafood dish. Prepared by barbecuing stingray, it is served with sambal paste atop. Sambal pari can be easily purchased at hawker centers in both Malaysia and Singapore.