Schezwan Sauce | How to make Schezwan Sauce

By Pavithira Vijay  |  18th Mar 2016  |  
5.0 from 4 reviews Rate It!
  • Schezwan Sauce, How to make Schezwan Sauce
Schezwan Sauceby Pavithira Vijay
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    3

    People

1012

4





About Schezwan Sauce Recipe

A fiery and delicious sauce that goes as a dip or to make fried rice or noodles.

Schezwan Sauce, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Schezwan Sauce is just mouth-watering. This amazing recipe is provided by Pavithira Vijay. Be it kids or adults, no one can resist this delicious dish. How to make Schezwan Sauce is a question which arises in people's mind quite often. So, this simple step by step Schezwan Sauce recipe by Pavithira Vijay. Schezwan Sauce can even be tried by beginners. A few secret ingredients in Schezwan Sauce just makes it the way it is served in restaurants. Schezwan Sauce can serve 3 people. So, the next time you have a get together or a party at home, don't forget to check and try out Schezwan Sauce.

Schezwan Sauce

Ingredients to make Schezwan Sauce

  • 40 Dry red Chillis
  • 3 - 4 tbsp finely chopped garlic (25 - 30 medium cloves)
  • 1 tbsp finely chopped ginger
  • 1 medium sized onion (optional)
  • 5 - 6 tbsp oil
  • salt as needed
  • 1 tbsp tomato sauce
  • 1/2 tsp soy sauce (dark or light)
  • 1 tsp sugar
  • 1 tsp red chilli sauce (optional)
  • A pinch of orange food color (optional)

How to make Schezwan Sauce

  1. Tear the red chilli at the top near the stem and remove the seeds. If some seeds are left it is ok.
  2. Once the seeds are removed for all chillis, soak them in warm water for 30 minutes.
  3. Chop the garlic and ginger very finely and keep ready.
  4. Grind the soaked chillies to a smooth paste, adding very little water.
  5. In a pan, add oil and once its hot add the garlic and ginger. Saute for 2 - 3 minutes in low - medium flame.
  6. Add the onion and saute for another 3 - 4 minutes adding salt. Adding onions is purely optional, I added it so that it would add more volume to the sauce.
  7. Once onions and garlic are well sauted, add the ground chilli paste. Mix well and let it cook. The chilli has to get cooked very well and the raw smell should fade.
  8. Add a very little water (I rinsed the mixer jar added that water).
  9. Add tomato sauce, soy sauce and sugar and keep stirring. Do not add more soy sauce else the color of sauce would change to dark brown or black.
  10. You can also add a tsp of red chilli sauce instead of tomato sauce. These sauces are to make it sticky and saucy in consistency.
  11. Cook for another 4 - 5 minutes or until oil separates on the sides. Turn off stove.

My Tip:

Once cool, transfer it to a glass jar and you can refrigerate and use it for 3 - 4 weeks using a clean spoon. If you add food color, then it gives that fiery and inviting orange color when you make Schezwan noodles and fried rice.

Reviews for Schezwan Sauce (4)

ANNIE FERNANDES8 months ago

Hi thanks to you better butter for your lovely mouth watering recipes ,i tried schezwan sauce n restaurant made panneer recipe
Reply

Rachana Koundinyaa year ago

wow yummy ill try it today itself
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Reetu Pooniaa year ago

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Nancy Coutinhoa year ago

u have not mentioned how and when to use the cloves?
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