Schezwan Sauce is a spicy and pungent sauce recipe that is widely used in Indo-Chinese cuisine. This sauce is made from dry red chillies, onion, garlic and other spices. It is basically a hot chilli sauce.
Schezwan Sauce is a versatile sauce recipe which can be had as dip too. I was not a Chinese cuisine fan in my childhood but after spending some time in Pune, I got to know that Chinese cuisine has some tremendous recipes. Later, I found that there is a separate Indo-chinese Cuisine too 🙂 Well yeah, That’s how I started liking Chinese cuisine.
Schezwan Cuisine
Schezwan cuisine is also known as Sichuan cuisine or Szechuan cuisine. This is one of the popular cuisine of china. This cuisine is particularly known for its bold flavours especially its pungency and spiciness which come from the generous use of garlic and hot peppers. Sichuan Peppers are mainly used in this cuisine which makes it unique[ paragraph source – wikipedia].
Sichuan cuisine is composed of seven basic flavors: sour, pungent, hot, sweet, bitter, aromatic and salty.
Schezwan Sauce
As I have said, This sauce is a versatile recipe. You can use this sauce as the base for many dishes such as Schezwan Hakka Noodles. The recipe I am sharing today is very very easy to make.
Ingredients to make Schezwan sauce
Hot peppers and garlic are the hero ingredients to make fabulous schezwan sauce. rest, I have used onion, oil, soy sauce and ginger. I have used lemon juice instead of vinegar.
how to serve Schezwan sauce?
You can serve schezwan sauce as a dip with snack like potato nuggets, potato wedges, momos, spring rolls etc. It can also be added to Indo Chinese recipes like schezwan fried rice and schezwan noodles.
Can we store this schezwan sauce?
Absolutely YES! You can store this Schezwan sauce for 15 days in a refrigerator. I have made this schezwan sauce with lemon juice so This sauce will stay fresh for 12 days. If you are using vinegar then feel free to use this sauce for 15-16 days.
reasons to love this Schezwan sauce recipe,
- This sauce is one base for many recipes like noodles, rice etc.
- ultimately delicious
- so easy to prepare
- perfect party condiment recipe that goes best with almost any appetizer.
- your kids will love it
- a famous Indo-Chinese street food you should try
- minimal ingredients required
- ingredients are easily available
How to make Schezwan Sauce
Transfer Dry Red chillies into a bowl. Quick note – Remember, This sauce is authentically made from Sichuan peppers If you don’t have those use regular dry red chillies.
Soak chillies in hot water for 30 mins at-least. 30 min soaking is must to get the fine paste.
Discard most of the water used to soak the chilies and grind the chilies with two tablespoons of water into a paste.Keep the paste aside.
Heat oil in a pan and add garlic and ginger. Saute on a low flame till the raw aroma goes away. Be careful not to burn the ginger and garlic.
Add the minced onions and allow them cook on a low flame.
Once the onions are cooked, add ground chilies, soy sauce, lemon juice, ketchup, sugar, salt and 1/4 cup water.
Bring this to a boil and simmer till the sauce thickens. Oil should have separated.
Switch off the flame and let it cool. Once the sauce has cooled down completely, transfer to an airtight container and store in the refrigerator for up to 15 days.
Similar Recipes you may like,
- Schezwan Hakka Noodles – all-time favorite recipe
- Veg Manchurian – famous Indian street food recipe.
- Veg Noodles – another classic recipe.
- Hot n sour soup – does this recipe need any introduction?!
Schezwan Sauce Recipe
Ingredients
- 22 Dry red chilies
- 1 cup hot water, to soak chilies
- ¼ cup oil
- 2 tbsp garlic , minced or paste
- 1 tbsp ginger, minced
- ¼ cup onion, chopped
- 1+¼ tsp soy sauce, you can add up to 1 tbsp according to your taste.
- 2 tbsp tomato ketchup
- 1 + ½ tbsp lemon juice
- salt to taste
- 1 tbsp sugar
Instructions
- Transfer Dry Red chillies into a bowl. Quick note – Remember, This sauce is authentically made from Sichuan peppers If you don’t have those use regular dry red chillies.
- Soak chillies in hot water for 30 mins at-least. 30 min soaking is must to get the fine paste.
- Discard most of the water used to soak the chilies and grind the chilies with two tablespoons of water into a paste.Keep the paste aside.
- Heat oil in a pan and add garlic and ginger. Saute on a low flame till the raw aroma goes away. Be careful not to burn the ginger and garlic.
- Add the minced onions and allow them cook on a low flame.
- Once the onions are cooked, add ground chilie paste, soy sauce, lemon juice, ketchup, sugar, salt and 1/4 cup water.
- Bring this to a boil and simmer till the sauce thickens. Oil should have separated.
- Switch off the flame and let it cool. Once the sauce has cooled down completely, transfer to an airtight container and store in the refrigerator for up to 15 days.
Video
Notes
- You can use vinegar instead of lemon juice. If using vinegar, use it 1 tsp vinegar.
- This sauce will stay fresh for 12 to 13 days.
You know the boys love everything hot and spicy so they are going to be all over this sauce.
yeahhhh, You all gonna love this sauce. I am sure 🙂
Priya, you read my mind. I was just looking for a schezwan sauce recipe, and here it is – even with a video!! Thank you so much for this, can’t wait to make it 😍
thanks a lot evi 🙂
Brilliant! I’ve been on a pantry-clearing kick since I don’t have access to much in the way of fresh goods at the moment, and I’m so excited to see that I have everything I need for these! Those chilies have been sitting around for ages just waiting for a good use… I think they may have just found their calling!
thanks a lot hannah 🙂