Grill it with sambal balachan & chopped onions on a banana leaft. Once cooked best eaten dipped into some chinchalok (malaysian preverved shrimp sauce).

treat it like sting ray or skate. if it smells very strongly of ammonia, dont use it. a faint smell of amonia is normal, as sharks and rays have it in their blood to conteract the salinity in the water they live in. start by cutting around the head and down along the tail with a sharp knife or cleavor and mallet if its one of the big ones. then the wings can then be skinned by pushing the knife under the skin at the head end of the wing, and the skin is pulled off with a pair of pliers and a good pull. once the wings are skinned, they can be bowned in a pan of butter, roasted for about ten minutes. battered and fried as in a shark and bake, steamed or grilled.