Schezwan sauce is a spicy and pungent sauce made with dry chilli, garlic π§ , onion π§ ,ginger and other spices. It is a Indo Chinese sauce of hot π₯΅ chilli sauce. It is common-sauce for all the indo Chinese cuisine
This sauce can also be used as a dip.
Schezwan sauce is the 1st ever sauce I tried and still the best ever for me.I usually make it in a large pan and store them in a airtight container and store them for few weeks. Being s spice lover I use this sauce for my breakfast,lunch and sometimes even for dinner.
I use the sauce for my dosa,idly,breads,roti whenever I have the cravings for spicy food
Preparation time : 30 min Cooking time: 15 mins Total time : 45mins
Ingredients :
- Dry red chili πΆ – 15 to 20
- Garlic π§ – 8
- Onion π§ – 1
- Ginger – 1 inch
- Oil – 6 tbsp
- Salt π§ – 2 tbsp
- Sugar – 1 tsp
- Soy sauce – 1 tbsp
- Chili sauce – 1 tbsp
- Vinegar – 1 tsp
- Tomato sauce π₯« – 1tbsp

Preparation: spicy dry chili paste
Step 1:
To make the dry chili paste . Take a pan and boil water to medium hot. Now in a bowl, add dry chili to it and let it rest for minimum 30 minutes. Once it gets cool add the chilies to the jar and grind them to a fine paste.
Soak To grind Paste
Step 2 :
Meanwhile, In a pan pour some oil and when it becomes hot add in the chopped garlic, ginger and onions to it and sautΓ© them until the raw smell goes off. Now add in the prepared sauce 1/2 cup and mix them. Finally add in the soy sauce, tomato sauce and vinegar.
π§ +ginger+ π§ Red chilli paste adding sauces and vinegar
Step 3:
Now add in the sugar ,salt and some pepper give a stir. Finally add in the chopped spring onions and mix them. Store them in a air tight container in the fridge will lasts for a month. This sauce can be used when you make any manchurian recipes.

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