Friday, 13 January 2012

Schezwan Sauce

From the time we moved to Scotland, we have missed Indian Chinese food a lot. But I never wanted to try it as I felt there's too much prep work involved. After long, I finally decided to try Schezwan Sauce and use it in Fried Rice and Noodles.

Who doesn't like the fiery & delicious Schezwan Sauce that's used to flavour paneer, veggies, chicken, fish, rice and noodles in the Chinese eateries in India? Definitely not anyone who likes their spice. :). This sauce can be used to make starters and gravy dishes.

There are loads of recipes for Schezwan Sauce on the internet. After going through a lot of them, I finally mixed and matched and made my own.

Here's my version:

Makes: About half a cup

12 Dry Red Chillies - soaked in warm water for atleast 2 hours
2 inch Ginger Piece - peeled
15 Garlic Cloves - peeled
1 tsp Soy Sauce
2 tbsp Chilli Sauce
1 tsp Sugar
2 tbsp White / Distilled Vinegar
2 tbsp Oil
Water as needed
Salt to Taste

  1. Grind the Red Chillies, Garlic and Ginger to a fine paste - adding little water if necessary.
  2. Heat Oil in a pan and add the ground paste and fry for 5 minutes - taking care it doesn't burn.
  3. Now add the Chilli Sauce and fry for a minute.
  4. Add the Soy Sauce, Sugar and Salt and fry.
  5. Once the raw smell is gone, add the Vinegar, cook for a few seconds and remove from heat.
  6. Any time in between, if the sauce is getting too dry, keep adding water and mix well.
  7. Once it cools, transfer to an air tight container (preferably a glass jar - I used an old jam bottle for this) and store in the fridge and use as required.
Note: Always use a clean and dry spoon when using the sauce.

Sorry... There's no picutre. Will surely add next time I make it.

Will also update some recipes using this sauce.


  1. Quite a useful sauce, thanks for sharing..

  2. sounds wonderful delicious combination of flavours

  3. this is a useful recipe.nice space u have.glad to have found u.


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