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4.89 from 9 votes

Schezwan Sauce

Schezwan acts as a supporting flavour in many ways. I prefer making Schezwan Sauce at home because of many obvious reasons. The quality of ingredients, preservative, high sodium presence. It might seem too much work, but actually, it’s super easy to make at home. The whole idea is to balance out the spice with the rest of the ingredients. 
Prep Time10 minutes
Cook Time25 minutes
Course: Appetizer, dip, dips and sauces, must knows
Cuisine: Chinese
Keyword: Food Photography, Food Styling, Fusion foods, savoury bakes, Schezwan Sauce, side dish
Servings: 20 people
Calories: 152kcal

Equipment

  • Cooking Wok
  • Mixer Grinder

Ingredients

  • 2 cups  dried red chilli https://amzn.to/2NhZV9J
  • 1/4th cup sesame oil https://amzn.to/2BQ4EKo
  • 1/4th cup garlic, finely chopped
  • 2 tbsp  ginger, finely chopped
  • 1/4th cup chopped celery stick 
  • 1/4th cup chopped onion
  • 1/4th cup water
  • 1/2 tsp Szechuan peppercorn, crushed  https://amzn.to/2pXBqGH
  • 2 tbsp vinegar
  • 2 tbsp soy sauce
  • 2 tbsp tomato ketchup 
  • 1 tbsp sugar
  • salt to taste

Instructions

  • Firstly, soak dried red chilli in hot water for 30 minutes or till they turn soft.
  • Discard the water and blend to smooth paste adding water if required. keep aside.
  • In a wok, heat ¼ cup sesame oil.
    Sauté onion, celery, garlic and ginger for a minute for 2. And add in prepared red chilli paste.
  • Sauté for 2 minutes, so that chilli gets cooked well. Then add ¼ cup water and adjust consistency.
  • Cover and simmer for 15 minutes.
    Make sure to cook the sauce till oil floats on top.
  • Furthermore add in Szechuan peppercorn , vinegar, soy sauce, tomato sauce, sugar and salt to taste.
    Mix well making sure everything is combined well.

Nutrition

Serving: 100gm | Calories: 152kcal