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Hot Szechwan Sauce

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Anonymous (not verified)
Ingredients
  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
  Honey/Sugar 3 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)
Directions

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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Boiled

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