Schezwan sauce is a spicy and pungent sauce made with dry chilli, garlic 🧄 , onion 🧅,ginger and other spices. It is a Indo Chinese sauce of hot 🥵 chilli sauce. It is common-sauce for all the indo Chinese cuisineThis 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
- Dry red chili 🌶 – 15 to 20
- Garlic 🧄 – 8
- Onion 🧅 – 1
- Ginger – 1 inch
- Oil – 6 tbsp
- Salt 🧂 – 2 tbsp
- Sugar – 1 tsp
- Soy sauce – 1 tbsp
- Chili sauce – 1 tbsp
- Vinegar – 1 tsp
- Tomato sauce 🥫 – 1tbsp
Preparation: spicy dry chili paste
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.
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 sauté 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.
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.