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Ingredients
- 700 g (1 lb + 8½ oz) pale-edged stingray
- 50 g (1¾ oz) spring onion leaves, and dried shallots
- pork fat or lard
- fish sauce, lime, sugar, garlic, chili, tamarind paste
- 50 g (1¾ oz) roasted peanuts, crushed
Pale-edged Stingray in Spring Onion Lard (Cá…
The pale-edged stingray or sharpnose stingray (Dasyatis zugei) is a small-sized species of stingray in the family Dasyatidae. In Vietnam, it…
