Schezwan cuisine that originated in the Sichauan province of China is bold and spicy and very popular in Indian Chinese cuisine. The addition of the authentic Sichuan peppers make this a true Schezwan sauce.
In this recipe, I'm using a combination of dried Kashmiri chillies and regular Chinese Chillies. I also boiled the chillies and the Sichuan peppercorns for a smooth sauce in this new and improved recipe.
|Kashmiri chillies||10 (7 oz or 200 gms)|
|Green chilies||20 (7 oz or 200 gms)|
|Sichuan peppercorns||1 Teaspoon|
|Oil||1/2 Cup (8 tbs)|
|Minced ginger||1/4 Cup (4 tbs)|
|Minced garlic||1/4 Cup (4 tbs)|
|Spring onion||1 Tablespoon|
|Soya sauce||2 Tablespoon|
|Fresh cracked pepper||1 Teaspoon|
1. In boiling water add both the Kashmiri and regular Chillies together. If you can’t find the Kashmiri Chillies you can use a total of 40 regular chillies but the colour and texture will be different.
2. Add the Sichuan peppercorns and boil for 15 – 20 mins till the skins are nice and soft.
3. Drain and keep aside to cool but reserve some of the boiling liquid.
4. Once cool process adding a little water as required to get a smooth paste.
5. Heat the oil and saute the ginger and garlic followed by the spring onions.
6. Scrape the ground chilli in there and saute.
7. Add the soy, vinegar and ketchup.
8. Add the salt, sugar and pepper.
9. Cook for 10 to 15 mins covered till the oil floats to the top.
10. Cool and bottle and store in the fridge.
11. Serve and enjoy!