Monday, 15 December 2014

Homemade Schezwan Sauce/Schezuan Sauce

Homemade Schezwan Sauce/Schezuan Sauce

I had already posted a recipe for the Homemade Schezuan Sauce, this is a much tastier version of my earlier recipe. Got this recipe from here.

I made Paneer Schezwan and Schezwan Fried Rice and they tasted Yum. I will post those recipes too quite soon.


Tomato Ketchup - 3 tablespoon
Dry Red Chillies - 30 (Remove the top portion and empty the seeds)
Garlic - 20 Cloves (peeled and crushed)
Ginger - 4 tablespoon (grated)
Soya Sauce - 1 tablespoon
Vinegar - 1/2 teaspoon
Water - 1 Cup
Black pepper Powder - 1 teaspoon
Sugar - 1 teaspoon
Salt - As per your Taste
Oil - 1/4 - 1/2 Cup (The original recipe suggests 1/2 cup but I used 1/4 Cup and it tasted good)


  • Place the De-seeded Dry Red Chillies in a pan and pour 1 cup of water into it.
  • Allow it to boil and then simmer for 5 minutes.
  • After 5 minutes, switch off the flame and drain the water.
  • Keep the water aside and do not throw it away.
  • Now take the Red Chillies in a blender and grind it into a smooth paste.
  • Use the reserved water to grind this.
  • Now place a kadai on the stove and add the Oil.
  • Once the Oil is warm, add the Garlic and Ginger and saute for couple of minutes.
  • Now add the Red Chilly paste and stir well.
  • To this add Tomato ketchup,Soya Sauce, Pepper Powder, Sugar,vinegar and Salt and mix well.
  • Simmer this sauce for 8-10 minutes or till you get a nice thick consistency and the raw smell is completely gone.
  • Store this in a Sterilised Bottle for a week.


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