Schzewan sauce 

Hot, spicy and so good, takes your #indochinese food to another level. One can also serve it along with #momos and #rolls.

How to prepare schezwan sauce:

Take 30 to 35 dry red chilies and soak them in hot water for 1 to 2 hours. I generally remove all the seeds, you can keep seeds of 1 or 2 chilies as per your preference.

After soaking, make a paste out of the soaked red chilies. Don’t discard the water, you can use the water to give desired consistency to the sauce.

Now in a pan, heat 2 tbsp of oil and add 3 tbsp of finely chopped or grated garlic and 1 tbsp of ginger (grated). Fry in low flame till they just start to turn brown.

Add red chilly paste, mix. Fry till oil separates.

Add a tsp of soya sauce (add more if you want more dark color), 3 tbsp ketchup and 1 tbsp vinegar. Mix. Add salt and black pepper powder to taste. If the mixture turns too thick, add water and bring to a boil. Do a taste test and adjust the seasonings. Done.

Let it cool and transfer to a clean dry jar. Stays good for more than a month if refrigerated properly.

Please do share a picture if you try this out. You can connect with me on Facebook or Instagram.

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15 thoughts on “Schzewan sauce ”

    1. Hey Sumith.. Yes everything is fine.. Have just taken a break, hopefully will be back soon. Thanks for asking 🙂 hope all is well at ur end as well.

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