Home Made Schezwan Sauce
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 Schezwan Sauce originated in the Sichuan province of China. The original recipe uses Sichuan pepper, but here we’re using Kashmiri chillies.
- 2
De-seed Kashmiri chillies and dry red chillies. Soak them in hot water for about 15–20 minutes.- 3
Grind the soaked chillies using about 2 teaspoons of the soaking water into a smooth paste.- 4
In a pan, heat oil. Add chopped garlic and ginger. Sauté until the raw smell disappears.- 5
Add chopped onion and shallots. Sauté until translucent.- 6
Grind this sautéed mixture (ginger, garlic, onion, shallots) into a smooth paste without adding water.- 7
In the same oil, add this ground paste along with the red chilli paste. Mix well.- 8
Add water, soy sauce, tomato ketchup, vinegar, salt, and sugar.- 9
Cook on low flame, stirring continuously, until the sauce thickens and oil separates.- 10
Turn off the heat. Let it cool completely.- 11
Store in an airtight container.- 12
Now your Schezwan Sauce is ready! Use it to make Schezwan Fried Rice, Schezwan Paneer, or as a spicy dip. - 2
