Prep time
Cook time
Total time
Recipe type: side
Cuisine: indo chinese
Serves: makes a small jar
Ingredients (american measuring cup used, 1 cup = 250 ml)
- 20 dry red chilies (less hot or medium hot. i added a mix of 15 kashmiri & 4-5 byadagi dry red chilies)
- 4 to 5 shallots or 1 small onion, finely chopped
- 15 garlic cloves/lahsun, finely chopped
- 1 inch ginger/adrak, finely chopped
- 2 to 2.5 tbsp water for grinding the red chilies
- ½ cup water to be added later
- 1 tbsp rice vinegar or white vinegar or apple cider vinegar
- 3 to 4 sichuan peppers, optional (skip if you don't have)
- ½ tbsp finely chopped celery, optional (skip if you don't have)
- 1 to 2 tsp organic unrefined cane sugar or brown sugar, please add as required. for a more sweeter taste, you can even add up to 3 tsp sugar.
- ¼ to ½ tsp black pepper powder or as required
- ½ tsp light soy sauce or as required
- 3 to 4 tbsp sesame oil or any vegetable oil
- salt as required
Instructions
- rinse and then soak the chilies in hot water for 30 minutes.
- you can also de-seed the chilies before you soak them.
- drain. remove the stems and then break the chilies. add them to a chutney grinder or blender. add water and make a smooth paste of the red chilies.
- crush the sichuan peppers coarsely in a mortar-pestle.
- heat sesame oil or any other vegetable oil in a pan.
- add the garlic and ginger first and saute till their raw aroma goes away. don't brown them.
- add the chopped shallots and then saute them till translucent.
- add the ground red chili paste and stir.
- then add the crushed sichuan pepper. saute for 1 to 2 minutes more till you see oil from the sides of the sauce.
- add ½ cup of water and give a stir again. simmer for 2 mins.
- add salt, pepper, soy sauce and vinegar. also add celery now, if using.
- stir and continue to cook for 5 to 6 minutes more.
- check the taste, and add more salt, sugar or pepper as required.
- once the schezuan sauce cools down collect it in a small jar or bowl.
- cover tightly with a lid and refrigerate.
- serve schezwan sauce as a condiment with snacks or you can also add in recipes like schezwan fried rice or noodles, vegetable schezwan or veg balls in hot garlic sauce.
- the sauce stays good for about 2 to 3 weeks in an air-tight container in the refrigerator.
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