Schezwan Sauce is a very popular hot and spicy Indochinese sauce made with Chilli Paste and Garlic. It can be used as a dip or as a spread also. It is a main ingredient in many of the Indo Chinese recipes like Schezwan Fried Rice, Schezwan Noodles etc. It can be prepared in advance and stored and used when required. It is also a great condiment for snacks. It is best to prepare with Bedgi Chillies which enhances the color of the sauce and is medium spicy. If it is not available, any type of dried red chilly will work. If Hot Chilies are used, the seeds should be removed to reduce the spiciness.
Dried Bedgi Chilies – 20 Nos
Sesame Oil – 4 tbsp (or any other cooking oil)
Garlic Pods – 2 tbsp (finely chopped)
Ginger – 2tsp (finely chopped)
Dark Soya Sauce – ¼ to ½ tsp
Vinegar – 1 tsp
Pepper Powder – ½ tsp
Tomato Sauce – 2 tbsp
Sugar – 1 tsp
Salt to taste
Remove the stems of the dried Red Chillies and discard. Cut the Chillies into two or three pieces. Discard the seeds.
Soak the Chillies in warm water for 30 minutes.
Drain the water away and crush the Chillies in a small grinder jar. Add required water from the drained water and grind to a smooth paste.
Heat the Oil in pan. Add the finely chopped Ginger and Garlic. Sauté for a minute over a medium flame till the smell of Garlic goes away.
Add the ground chilli paste, mix and sauté for a minute.
Add all other ingredients (Soya Sauce, Tomato Sauce, Vinegar, Pepper Powder, Sugar and Salt. Mix well and cook for a couple of minutes.
Add 1/3 cup of water. Mix well and cook for 4 to 5 minutes till the oil starts separating.
Turn off the flame. Allow the Sauce to cool down to the room temperature.
Transfer it to a bottle or container and store in a refrigerator. The sauce remains good for 3 to 4 weeks.
Adjust the quantity of Sugar, Tomato Sauce and Vinegar depending on the spiciness of the Chillies used.
The seeds of the Chillies can also be used if more spiciness is preferred.
One can use Bedgi and Kashmiri Chillies in equal quantities.