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  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. Deseed Kashmiri pepper and Dry Red chillies, Soak in hot water for about 15-20 minutes.
  3. Lets grind it with 2 teaspoon of water we used for soaking it , to a smooth paste
  4. In a pan, Heat oil, add Garlic, Ginger and Saute it till the raw smell goes
  5. Add chopped Onion and Shallots and saute till it almost become translucent
  6. Now we will grind roasted Ginger – garlic  mixture to smooth paste.( do not add any water)
  7. In the same oil, add the paste, add Chilly paste and mix well
  8. Add Water, Soy Sauce, Tomato Ketchup, Vinegar, Salt and Sugar
  9. Let them to boil and stir continuously on low flame, Till it reach the right consistency, and Oil become visible
  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.