Home Made Schezwan Sauce

Schezwan Sauce is originated in Sichuan province, China. The original recipe use Sichuan pepper. But here we use Kashmiri pepper . So let’s start

Deseed Kashmiri pepper and Dry Red chillies, Soak in hot water for about 15-20 minutes.

Lets grind it with 2 teaspoon of water we used for soaking it , to a smooth paste

In a pan, Heat oil, add Garlic, Ginger and Saute it till the raw smell goes

Add chopped Onion and Shallots and saute till it almost become translucent

Now we will grind roasted Ginger – garlic mixture to smooth paste.( do not add any water)

In the same oil, add the paste, add Chilly paste and mix well

Add Water, Soy Sauce, Tomato Ketchup, Vinegar, Salt and Sugar

Let them to boil and stir continuously on low flame, Till it reach the right consistency, and Oil become visible

Switch the flame off, Let it Cool. Keep it in an air tight container for making Schezwan Fried Rice for Schezwan Paneer curry etc.