Ingredients
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2 cup Vegetable oil
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1 cup Garlic finely chopped
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2 inch Ginger finely chopped
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2 cup Kashmiri Red ChillySoaked in water for half an hour
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1 tbsp Soya sauce
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2 tbsp Vinegar
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50 ml Water
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4 tbsp Ketchup
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1 tsp Pepper powder
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As per taste Salt
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0.5 tsp Chinese salt
Directions
Schezwan Sauce – An indo Chinese recipe of a spicy and hot chili sauce.
The Chillies added in the Schezwan sauce are dry red chillies, besides a lot of garlic and onion.
Schezwan Sauce can be served as condiment with snacks like Potato Wedges, french fries, momos and Veg cutlet. Schezwan sauce is also added in many indo Chinese recipes.
Steps
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1
Done
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Heat oil in a pan and add garlic and ginger. Saute on a low flame till the raw aroma goes. Be careful not to brown or burn the ginger garlic. |
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2
Done
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Add the minced onions and let them cook on a low flame. In the meanwhile, discard most of the water used to soak the chilies and grind the chilies with two tablespoons of water into a paste. |
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3
Done
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Once the onions look like they are almost melting, add grinded chilies, soya sauce, vinegar, ketchup, salt and water. |
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4
Done
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Bring this to a boil and simmer till the sauce thickens. Oil should be separated, and there should be some oil floating on top. |
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5
Done
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Switch off the flame and let it cool. Once the sauce has completely cooled down, transfer it to an airtight container and store in the refrigerator for up to 2 months. |
