Best Schezwan Sauce Recipe
Spice enthusiasts, get ready to embark on a culinary adventure that will tantalize your taste buds and elevate your home-cooking game! Today, we're diving into the secrets of crafting the perfect Schezwan Sauce Recipe – a fiery concoction that strikes the ideal balance between heat, tanginess, and umami.
In the realm of savory delights, few creations stand out as boldly as the Schezwan Sauce. Originating from the Sichuan province of China, this fiery condiment has transcended borders, captivating palates around the world with its unique blend of heat, tanginess, and umami. Today, we invite you to join us on a culinary adventure as we demystify the art of making Schezwan Sauce Indian style from scratch.
Brace yourself for an exploration of flavors, a symphony of aromas, and the secrets to crafting the perfect Schezwan Sauce that will undoubtedly become a staple in your kitchen. Follow along as we unveil the step-by-step guide to creating this culinary masterpiece from scratch.
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Imagine plump dried chilies transformed into a silky-smooth paste, the aromatic dance of garlic, ginger and spring onions in sizzling oil, and the careful balance of soy sauce, tomato sauce, chili sauce, lime juice, and more. It's a culinary symphony that unfolds in your kitchen.
- 200 gr dried chili
- 2 spring onion (chop)
- 1/3 cup ginger (chop)
- 1/2 cup garlic (chop)
- 3 tbsp soy sauce
- 1/4 cup tomato sauce
- 1/4 cup chili sauce
- 1/4 cup lime juice
- 3 tbsp sesame oil
- 1 tsp blackpepper
- 1 cup oil
- 2 tbsp sugar
- 1/2 tsp salt
- 1 tbsp mushroom bouillon
- Water (if needed)
Begin by boiling the dried chilies until they reach a soft, pliable consistency.
Once softened, blend the chilies into a smooth paste.
Finely chop the garlic, onions, and spring onions, set them aside.
Heat a frying pan and add oil. Then, toss in the chopped garlic, onions, and spring onions. Let them dance in the sizzling pan until they are slightly wilted.
Add the blended chili paste to the pan, stirring it into the aromatic medley.
Now add soy sauce, tomato sauce, chili sauce, lime juice, sesame oil, black pepper, sugar, salt, and mushroom bouillon. Stir vigorously, ensuring every ingredient harmonizes to perfection.
Cook the mixture until the oil start to seperates, allowing the flavors to intensify. If needed, add water to achieve your desired consistency.
Servings 10
- Amount Per Serving
- Calories 269kcal
- % Daily Value *
- Total Fat 26g40%
- Sodium 601mg26%
- Potassium 122mg4%
- Total Carbohydrate 9.2g4%
- Dietary Fiber 0.7g3%
- Sugars 5g
- Protein 1.2g3%
- Calcium 20 mg
- Iron 1 mg
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
- Be cautious when handling dried chilies. To reduce the sauce's heat level, remove the seeds and membranes before boiling or use fewer chilies.
- Allow the sauce to cool completely before storing it in airtight containers. Refrigerate for longer shelf life, and it can last for several weeks. This makes it convenient for future use in various dishes.