Schezwan Sauce (restaurant-style

• total tid: 40 minutes

Ingredienser

30 g dried red chilies (10–15 chilies)

8–10 garlic cloves (25 g), roughly chopped

1-inch (10 g) fresh ginger, roughly chopped

4 tbsp vegetable oil

2 tbsp soy sauce (30 ml)

1 tbsp white vinegar (15 ml)

1 tsp sugar (4 g)

1 tsp paprika or Kashmiri chili powder (optional, for color)

5–6 g salt, or to taste

¼ cup (60 ml) water

½ tsp black pepper (optional)

Fremgangsmåte

Prepare the chilies:

Remove the stems from the dried red chilies. Soak them in hot water for 20–30 minutes until softened.

Make the chili paste:

Drain the chilies and blend them with the garlic, ginger, and ¼ cup (60 ml) water until smooth.

Cook the paste:

Heat the oil in a saucepan over medium heat. Add the chili paste and cook for 8–10 minutes, stirring frequently, until the raw smell disappears and the oil begins to separate.

Season the sauce:

Stir in the soy sauce, vinegar, sugar, paprika (if using), black pepper (if using), and salt. Mix well.

Simmer:

Cook for another 5–8 minutes over low heat, stirring occasionally, until the sauce becomes thick, glossy, and rich.

Cool and store:

Let the sauce cool completely. Transfer to a clean, sterilized glass jar or bottle and refrigerate.

Chef's Tips

For a milder sauce, remove some of the chili seeds before soaking.

For extra depth of flavor, add 1 tsp tomato paste while cooking.

Adjust the vinegar and sugar to suit your taste.

Always use a clean, dry spoon when serving.

Storage

Refrigerator: Up to 3 weeks.

Freezer: Up to 3 months.

Best Uses

Fried chicken

Spring rolls

Momos

Noodles

Fried rice

Stir-fries

Burgers and sandwiches

Dipping sauce for fries and snacks

Chef Zouheir

Passion • Quality • Excellence