Schezwan Sauce Recipe, How to make Schezwan Sauce Recipe
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
- 2 tsp sugar
- 1 cup oil
- salt as per taste
- 20-22 dry kashmiri red chilies or byadagi chilies
- 1/4 th cup garlic chopped finely + 1/4 th cup more of
- 1/2 cup ginger chopped finely or grated (adrak)
- 2 cups water for boiling
- 2 tbsp tomato puree (optional) (tamatar sauce)
- 1.5 tbsp vinegar of any kind ( i used brown coconut vinegar
- 1 t/s soy sauce
- 1/4 th cup shallots chopped or onion chopped finely (p
- 1 t/s sichuan pepper powder (teppal)
- 1 t/s black pepper powder (kalimiri powder)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 432.000001241651 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 55.935360160769 g
- Serving Size 1 1 cup (435g)
- Sodium 1162.74 mg
- Sugar 0 g
- Trans Fat 20.7316800595868 g
- Calories 3819 calories
Soak the dry kashmiri red chilies in 2 cups of warm water for 2-3 hrs. Alternatively you could boil them in hot water for 8-10 mins.Strain the water and grind the red chilies with ¼ th cup of garlic until smooth. Add little water if required.Take oil in a pan until it's hot. Place first on high heat then reduce the heat to medium. Add chopped garlic and ginger. Saute until the raw smell disappears.Add the shallots, sugar and salt. If you are suing tomato puree add them now and cook for 5-6 mins.It's time to add the red chili paste with little water. Keep the mixture stirring at all point of time.Finally add salt, sichuan pepper, soy sauce and vinegar. Combine all nicely. Simmer for 2-3 mins more or until it starts leaving oil. Allow to cool down then store them into the deep freezer, use as required.Serve the schezwan sauce with fried rice or momos.
