SHEZWAN SAUCE

I usually prepare my shezwan sauce during winters when fresh red chillies are available in market. The fresh red chillies give a vibrant red colour to the sauce. Soaked dry red chillies can very well be substituted for the fresh ones.

Shezwan sauce is served as a dipping sauce with spring rolls, momos, chicken lollipops and pakoras. It is an excellent side dish which enhances the flavor of any kind of dish. It is also used as a base for schezwan fried rice, shezwan noodles. It is an essential ingredient of my fusion dish, Shezwan paneer which I will be soon posting.

Traditionally Sichuan pepper or triphala is added to this preparation. The Indian version of shezwan sauce doesn’t include it. If you wish add 5 to 6 sichuan peppers to the given recipe.

This sauce can be prepared in more quantity and bottled for almost six months in refrigerator. I like to serve my shezwan sauce as it is. For smooth texture you may give it a spin in the mixer.

Recipe for Shezwan Sauce

Ingredients for Shezwan Sauce

• 10 whole dry kashmiri chillies
• 10 whole dry Guntur chillies
• 1 cup onions (finely chopped)
• 2 tbsp celery (chopped)
• 15 cloves garlic (chopped)
• 2 inches ginger (chopped)
• 1 tbsp soya sauce
• 1 tbsp brown or white sugar
• 1 tbsp vinegar
• ½ tsp ground black pepper
• 1/2  cup oil
• Salt to taste

How to make

Soak red chillies in warm water for 30 minutes. Grind it in a mixer jar to get a fine paste.

Heat oil in a pan. Add garlic and ginger. Cook for a minute. Do not change its colour.

Add onions and and celery. Sauté till translucent.

Now add in red chilli paste. Saute on medium heat till oil starts separating.

Add soya sauce, sugar, salt, pepper and vinegar. Mix well. Remove it from heat.

Cool the sauce to room temperature before transferring it to an airtight jar. Keep it in refrigerator. It stays good for upto six months.