Hot Szechwan Sauce
|Dry red chillies||10 Large|
|Finely sliced spring onion||3|
|Garlic||3 Clove (15 gm), crushed|
|Grated fresh ginger||1 Teaspoon|
|Soy sauce||1 Tablespoon|
|Dry sherry/Dry sherry||2 Tablespoon|
|Salt||1 Teaspoon (Leveled)|
|Ground pepper||1⁄4 Teaspoon|
|White vinegar||2 Teaspoon|
|Cornflour||2 Teaspoon, mixed with 1/2 cup water|
|Water||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
Heat oil in a pan, fry chillies until dark brown.
Drain and keep aside.
Heat 4 tablespoons remaining oil, fry spring onions, garlic, ginger.
Stir fry briefly.
Add all the seasonings and mix well.
Add water and bring to a boil.
Add fried chillies and stir well.
Add cornflour mixture and stir well till the mixture becomes thick.
Serve this sauce with fried prawns, chicken, crab and vegetable balls etc.
It should always be served hot.