Sep 15, 2015

Schezwan Sauce

For the second day of condiments then on the Buffet on Table I am going to post a sauce recipe fro Schezwan cuisine. Schezwan cuisine is popular in India too, may be because of it's spicy flavors Schezwan cuisine is my favorite. I thought I can make this sauce and store it for long time.So I used little more oil to store the sauce for long time, but every one at home liked the flavors of this sauce and we finished it with in two weeks. If you want to make it fresh every time so reduce the ingredients quantity.  
 photo ss.jpg
Let's check the recipe...
Dry red chillies  ---  20 
Shallots  ---  5
Garlic   ---  10 cloves chopped finely
Ginger   ---  1 inch piece grated
Vinegar  ---  1 tab sp
Sichuan peppers  ---  5 corns
Thick coriander stems  ---  1/2 tab sp chopped
Sugar  ---  3 tea sp
Black pepper powder  --- 1/4 tea sp
Light soy sauce  ---  1/2 tea sp
Sesame oil   ---  2 tab sp
Vegetable oil   ---  3 tabsp
Salt   ----   1 tea sp
Water  ----  1/2 cup +3 tab sp
1. De- seed and soak chillies in hot water for 30 minutes. Drain and remove the stems and break the chillies.
2. Now grind this soaked chillies with 3 tab sp of water in to a smooth paste.
3. Crush Schuan pepper in a mortar- pestle.
4. Mix both oils and heat in a pan add ginger and garlic and fry till raw flavor disappears take care ginger and garlic did not turn in to brown.
5. Add finely chopped shallots and saute till translucent Then add red chilli paste and stir well.
6. Continue adding schuan pepper crushed and stir well and cook till oil comes out from the sides.
7. Add 1/2 cup water mix well and cook for 3 more minuites.
8. Add pepper powder, soy sause, finely chopped coriander stems, vinegar continue cooking for 5 more minutes.
9 Add salt to taste, sugar give a good stir and switch off the heat.
Let it cool down then fill the Schezwan sauce in glass bottle and store it in the fridge.
This will stay good for two weeks in the fridge.
You can use this for making Schezwan vegetables, Schezwan fried rice and many more Schezwan dishes.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56


Usha said...

If it was all over in less than 2 weeks says a lot about the flavor of the sauce . Good one

vaishali sabnani said...

I would love to stock it in my frig, it has such wonderful flavors...can jazz up any dish.

Srividhya said...

This combination of ingredients is pretty new to me.. but I can imagine how flavorful they would be

Priya Suresh said...

Looks like schezwan sauce is the star condiment of this week's theme, can smell the flavour of your sauce from here.

Harini R said...

This sauce seems to be the winner of the day. Lovely sauce, Padma.

Srivalli said...

I love this sauce when I made it..makes a great one for the fried rice..

Sandhiya said...

Looks delicious. would love to make this

preeti garg said...

Lovely sauce...

Pavani said...

Your schezwan sauce looks and sounds very very flavorful.

Suma Gandlur said...

That must be one fiery, flavorful sauce.

Chef Mireille said...

seen a lot of different version of this sauce - yours looks quite flavorful