Schezwan Sauce Recipe
If you're a fan of spicy food, you must try Schezwan Sauce - a delicious fusion Indo Chinese recipe that will leave you craving for more!
If you're a fan of spicy food, you must try Schezwan Sauce - a delicious fusion Indo Chinese recipe that will leave you craving for more! This hot and fiery chili sauce pairs perfectly with potato wedges, French fries, and Indian snacks like samosas and pakoras. The best part? You can store it in the refrigerator for up to a week, making it a convenient option for your meals.
But wait, there's more! Here are some tips to make the perfect Schezwan Sauce at home. To begin with, the sauce is made using dry red chilies, garlic, and sautéed onions. While dry red hot chilies are commonly used, you can also try using Dry Kashmiri Red Chilies for a milder version. For those who can handle the heat, a combination of hot red chilies and Kashmiri chilies can be used to make the sauce as spicy as you like. So go ahead, try making this lip-smacking sauce at home and share your feedback with us!
You can also make schezwan noodles and fried rice by using this sauce.
Schezwan Sauce Recipe 2017-08-15 07:04:33
Schezwan Sauce Recipe
Prep Time: 00:35
Cook Time: 00:15
Total Time: 00:50
- 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
- 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