Making Schezwan sauce at home
A hot and spicy sauce with traces of origin in China's Sichuan province
| PREP TIME | 01 h |
|---|---|
| COOK TIME | 20m |
| SERVES | 12 |
½ cup whole dried red chilli
¼ cup oil
2 tbsp garlic finely chopped
1 tbsp ginger finely chopped
2 tbsp onion, finely chopped
2 tbsp celery, finely chopped
4 tbsp tomato ketchup
1 tbsp vinegar
1 tbsp soy sauce
¼ tsp black pepper powder
Salt to taste
1. Heat oil and butter in a medium-sized pan. You can use salted or unsalted butter.
2. Soak dried red chilli in hot water for 30 minutes or till they turn soft.
3. Discard the water and blend to smooth paste adding water if required. Keep aside.
4. Now in a non-stick pan, heat ¼ cup oil, add garlic and ginger and sauté for a minute. Then add onions and sauté again.
5. Next, add celery and sauté for 2 minutes. Then, add prepared red chilli paste and cook for 2 to 3 minutes.
6. Make sure to cook the sauce until oil begins to float on top.
7. Then, add tomato sauce, pepper, vinegar, soy sauce and salt to taste. Mix well together.
Serve it as a dip or use it to make Schezwan Paneer and Almond Kabas. Recipe is here.
Tell us about your favourite dishes or recipes at food@gulfnews.com
Tell us about your favourite dishes or recipes at food@gulfnews.com