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.
Make a batch or so of this paste and you can store it in your fridge to make a wide variety of other recipes from the same base.
- 10 Kashmiri Chillies 7 oz or 200 gms approx.
- 20 Regular Chillies 7 oz or 200 gms approx.
- 1 tsp Sichuan peppercorns
- 1/2 cup Oil
- 1/4 cup minced Ginger
- 1/4 cup minced Garlic
- 1 tbsp Spring Onion
- Add 2 tbsp Soya Sauce
- 2 tbsps. Vinegar
- 2 tbsps. Ketchup
- Salt to taste
- Pinch of Sugar
- Fresh cracked pepper
- 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
- Add the Sichuan peppercorns and boil for 15 – 20 mins till the skins are nice and soft
- Drain and keep aside to cool but reserve some of the boiling liquid
- Once cool process adding a little water as required to get a smooth paste
- Heat the oil and saute the ginger and garlic followed by the spring onions
- Scrape the ground chilli in there and saute
- Add the soya, vinegar and ketchup
- Add the salt, sugar and pepper
- Cook for 10 to 15 mins covered till the oil floats to the top
- Cool and bottle and store in the fridge