Homemade Schezwan Sauce (Szechuan)
Homemade Schezwan sauce (Szechuan) is ‘extremely spicy’ but ‘extremely tasty’ sauce that you should be making at home right away. Schezwan sauce is one of those sauces you should definitely have in your pantry.
Prep Time1 hr
Cook Time25 mins
Total Time1 hr 25 mins
- 20 number dried red chilies 10 spicy hot red chilies and 10 mildly spiced ones like kashmiri or byadagi , for color
- 15 cloves garlic finely chopped
- 2 inch ginger finely chopped
- 4 tablespoon shallot finely chopped
- ½ cup sesame oil
- 1 teaspoon salt
- 1 tablespoon ground schezwan pepper corns
- 1 teaspoon white vinegar
- 1 teaspoon soy sauce
- 2 tablespoon ketchup
- 4 tablespoon sugar brown sugar
Soak dried red chilies in warm water for about an hour. Then grind it into a smooth paste. If you want you can remove the seeds from the chilies
Heat sesame oil in a pan. Add finely chopped ginger and garlic. Saute for a 40 seconds on low flame or until raw smell vanishes.
Add finely chopped shallots and cook for about 3 minutes.
Now add ground chili paste and cook until oil separates from the sides of the pan.
Add salt, ground schezwan pepper corn , white wine vinegar, soy sauce, ketchup, sugar. Mix and let it simmer for another 5 minutes.
Turnoff flame and let it cool completely. Store in air tight container refrigerated. This sauce stays good for few weeks(2-3 weeks) refrigerated.
Use this Schezwan sauce in Schezwan noodles or fried rice recipe. Or serve it as dipping sauce with chicken nuggets.
Calories: 1325kcal | Carbohydrates: 87g | Protein: 6g | Fat: 110g | Saturated Fat: 15g | Cholesterol: 0mg | Sodium: 2982mg | Potassium: 638mg | Fiber: 5g | Sugar: 58g | Vitamin A: 800IU | Vitamin C: 18.5mg | Calcium: 141mg | Iron: 2.6mg