Schezwan Sauce Recipe

Schezwan Sauce is a fusion Indo Chinese recipe for a spicy and hot chili sauce. It goes very well with potato wedges, French fries and even with Indian samosas and pakoras. You can also make schezwan noodles and fried rice by using this sauce. You can also store it in the refrigerator for one week. So try it out and share your comments!

Schezwan Sauce

Furthermore, I would like to share some tips for schezwan sauce recipe. Firstly, It is a fiery hot and spicy sauce made from dry red chilies, garlic and sauteed onions. You can also use Dry Kashmiri Red Chilies since they are less spicy compared to dry red hot chilies.  However, you can also use the combination of any hot red chilies and Kashmiri chilies to make this sauce as spicy as your taste buds can tolerate.

Schezwan Sauce Recipe 2017-08-15 07:04:33

Serves 4    Schezwan Sauce goes very well with potato wedges, French fries and even with Indian samosas and pakoras.                              Print        Prep Time   00:35        Cook Time   00:15        Total Time   00:50

Prep Time   00:35        Cook Time   00:15        Total Time   00:50                      Ingredients

1. 15 to 20 dry red chilies
2. 5 shallots, finely chopped
3. 12 garlic cloves, chopped
4. 1 inch ginger, grated
5. 1 tbsp vinegar
6. 2 tsp sugar
7. 1/4 tsp pepper powder
8. 4 tbsp sesame oil
9. salt as needed          Instructions
10. Wash and then soak the red chilies in hot water for 30 mins.
11. Drain and remove the stems, then place them into the mixie jar with 2 to 3 tbsp of water and grind until you get a smooth paste.
12. Meanwhile, heat a pan with sesame oil over medium heat. When the oil heats, stir-fry garlic and ginger until browned.
13. Then add chopped shallots and fry until they become transparent.
14. Also add ground chili paste and saute until the oil oozes out from the sauce.
15. Then pour 1/2 cup of water and stir well, simmer for 2 mins.
16. Then add soy sauce, vinegar, salt, sugar and pepper and cook it for another 5 to 6 mins or until it becomes thick.
17. Once it cools down, pour it in a jar and refrigerate it for more than one week.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Schezwan Sauce Recipe

Serves 1
Prep Time: 00:35
Cook Time: 00:15
Total Time: 00:50

Ingredients

• 15 to 20 Dry Red Chilies
• 5 Shallots
• 12 Garlic Cloves
• 1 inch Ginger
• 1 tbsp Vinegar
• 2 tsp Sugar
• 1/4 tsp Pepper Powder
• 4 tbsp Sesame Oil
• as needed Salt

Instructions

• Wash and then soak the red chilies in hot water for 30 mins.
• Drain and remove the stems, then place them into the mixie jar with 2 to 3 tbsp of water and grind until you get a smooth paste.
• Meanwhile, heat a pan with sesame oil over medium heat. When the oil heats, stir-fry garlic and ginger until browned.
• Then add chopped shallots and fry until they become transparent.
• Also add ground chili paste and saute until the oil oozes out from the sauce.
• Then pour 1/2 cup of water and stir well, simmer for 2 mins.
• Then add soy sauce, vinegar, salt, sugar and pepper and cook it for another 5 to 6 mins or until it becomes thick.
• Once it cools down, pour it in a jar and refrigerate it for more than one week.

By Santhi Therese
The Indian Claypot