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Home Made Schezwan Sauce

Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses:
Best Season: Suitable throughout the year
Ingredients
  • 25 Kashmiri Red Chillies
  • 5 Dry Red Chillies
  • 5 Shallots (chopped)
  • 1 medium Onion (chopped)
  • 15 Garlic Cloves (chopped)
  • 1 inch Ginger (chopped)
  • 1 teaspoon Vinegar
  • 1 tablespoon Tomato Ketchup
  • 1 1/2 tablespoon Sugar
  • 1 teaspoon Soy Sauce
  • 1/2 teaspoon Salt
  • 1 tablespoon Oil
Instructions
  1. 1
    Schezwan Sauce is originated in Sichuan province, China. The original recipe use Sichuan pepper. But here we use Kashmiri pepper . So let’s start
  2. 2
    Deseed Kashmiri pepper and Dry Red chillies, Soak in hot water for about 15-20 minutes.
  3. 3
    Lets grind it with 2 teaspoon of water we used for soaking it , to a smooth paste
  4. 4
    In a pan, Heat oil, add Garlic, Ginger and Saute it till the raw smell goes
  5. 5
    Add chopped Onion and Shallots and saute till it almost become translucent
  6. 6
    Now we will grind roasted Ginger – garlic mixture to smooth paste.( do not add any water)
  7. 7
    In the same oil, add the paste, add Chilly paste and mix well
  8. 8
    Add Water, Soy Sauce, Tomato Ketchup, Vinegar, Salt and Sugar
  9. 9
    Let them to boil and stir continuously on low flame, Till it reach the right consistency, and Oil become visible
  10. 10
    Switch the flame off, Let it Cool. Keep it in an air tight container for making Schezwan Fried Rice for Schezwan Paneer curry etc.
Read it online: https://foodgood.in/recipe/home-made-schezwan-sauce/
Amelia
Food and Lifestyle Blogger

Hi, I'm Amelia, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.