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
- Grind the Red Chillies, Garlic and Ginger to a fine paste - adding little water if necessary.
- Heat Oil in a pan and add the ground paste and fry for 5 minutes - taking care it doesn't burn.
- Now add the Chilli Sauce and fry for a minute.
- Add the Soy Sauce, Sugar and Salt and fry.
- Once the raw smell is gone, add the Vinegar, cook for a few seconds and remove from heat.
- Any time in between, if the sauce is getting too dry, keep adding water and mix well.
- 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.
Sorry... There's no picutre. Will surely add next time I make it.
Will also update some recipes using this sauce.