Schezwan Sauce, a searing hot and zesty sauce made from dry ruddy chili, garlic, and sauteed onion, is a must-have condiment with Indo-Chinese snacks like vegetable momos, spring rolls, French fries, etc,. It is also a vital fix for making Schezwan Fricasseed Rice and Schezwan Browned Noodles. This Schezwan Sauce Recipe employments Dry Kashmiri Ruddy Chillis since they are less spicy compared with other ruddy chilies to tame the spiciness of this fiery sauce. Be that as it may, you can utilize a combination of any dry ruddy hot chillis and Kashmiri chillis to make this sauce as fiery as your taste buds can tolerate.
Preparation Time: 40 minutes
Cooking Time: 10 minutes
Serves: 3/4 cup
| Ingredients: |
| 15-18 Dry Red Kashmiri Chillis* |
| 3-4 tablespoons Sesame Oil or any Cooking Oil |
| 1/4 cup finely chopped Onion or 3-4 Shallots |
| 10-12 small Garlic Cloves, chopped (approx. 2½ tablespoons) |
| 1/2 tablespoon finely chopped Ginger (approx. 1-inch) |
| 1/4 teaspoon Dark Soy Sauce or 1/2 teaspoon Light Soy Sauce |
| 1 tablespoon Vinegar or lemon Juice |
| 1/4 teaspoon Black Pepper Powder |
| 1½ tablespoon Tomato Sauce |
| 1 tablespoon Sugar |
| Salt to taste |
Directions:
1. *This recipe employments as it were dry Kashmiri ruddy chillis to make it a small less zesty. Be that as it may, you can utilize 3-4 dry ruddy chili (medium hot) and 10-12 dry Kashmiri ruddy chili (less hot) to make it spicier.
2. Evacuate stems from dry ruddy chilis. Cut the chili into parts, open them, and evacuate the seeds. Dispose of the seeds.
3. Splash chili parts in warm water for 30 minutes.
4. Deplete overabundance of water from doused ruddy chillis. Exchange them to a little bump of a processor. Include 2 tablespoons of water.
5. Crush into a smooth paste.
6. Warm 3-4 tablespoons oil in a dish over medium fire. Include finely chopped onion and sauté until it turns light pink.
7. Include finely chopped ginger and garlic, and sauté for around a miniature until the crude scent of garlic goes off.
8. Include ground ruddy chili paste. Blend well and sauté for a minute.
9. Include 1½ tablespoon tomato sauce.
10. Include 1/4 teaspoon dim soy sauce or 1/2 teaspoon light soy sauce.
11. Include 1 tablespoon vinegar.
12. Include 1/4 teaspoon of black pepper powder, sugar, and salt.
13. Blend well and cook for a diminutive. Include 1/4 cup water and blend well.
14. Cook for approx. 2-3 minutes until oil begins to show up on the sides. Turn off the fire. Once it cools down to room temperature, exchange it for a little holder and store it in the fridge at any time. It remains great for 2-3 weeks in the fridge. Schezwan sauce is prepared to serve with fricasseed rice. It can moreover be utilized to make schezwan noodles and fricasseed rice.
Tips and Variations:
- Add more oil for the longer rack life of the sauce. Oil ought to be coasting on the beat of the sauce in a container.
- You can supplant vinegar with lemon juice if vinegar is not available.
- Chilli seeds are evacuated to make it a small less zesty. If you need the sauce to be greatly zesty, do not evacuate seeds from dried chili.
- Add a small bit more vinegar and sugar to give it a hot, tart, and sweet taste.
- Authentic Schezwan Sauce too has Sichuan Pepper in it. If you need to make this a true sauce, include Sichuan Peppers in Step-8.
Taste: Hot and Hot with gentle Tanginess and sweetness
Serving Ideas: Schezwan sauce can be served with Indo-Chinese snacks like fried rice, momos, and spring rolls and other snacks like pakora, french fries, tikki, cutlet, etc. It can also be utilized to make Schezwan Fried Rice and Schezwan Noodles.