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.  

Let's check the recipe...
INGREDIENTS:----
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
METHOD:---
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.

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