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Schezwan Sauce

This Indo-Chinese fiery sauce that is a must-have on the side with Chinese appetizers. Chinese fare without this is unimaginable. T This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor in Recipes IndoChineseFusion
New Update
Schezwan Sauce-SK Khazana

Schezwan Sauce

Main IngredientsKashmiri red chilli paste, Oil
CuisineIndo Chinese
CourseGravies, Sauces and Stocks
Prep Time2-2.30 hours
Cook time6-10 minutes
Serve4
TasteSpicy
Level of CookingEasy
OthersVeg

Ingredients 

  • 1/2 cup Kashmiri red chilli paste
  • 3 tablespoons oil
  • 1 tablespoon finely chopped garlic 
  • 1 teaspoon finely chopped ginger 
  • 1 inch celery, finely chopped
  • Salt to taste
  • 1/2 teaspoon castor sugar
  • 1 teaspoon vinegar
  • 1 tablespoon tomato ketchup
  • to taste white pepper powder
  • 1 teaspoon soy sauce
  • Spring onion greens,  diagonally sliced for garnish

Method

  1. Heat oil in a non-stick pan. Add garlic, ginger and celery, mix and sauté the raw flavours go and the mixture is lightly browned.
  2. Add red chilli paste, mix and cook till the oil separates and mixture thickens.
  3. Add salt, sugar, vinegar, tomato ketchup, pepper powder and soy sauce, mix and bring to a boil.
  4. Garnish with spring onion greens and serve.
#Tomato ketchup #Vinegar #Ginger #Spring onion greens #Oil #Celery #Soy sauce #Salt #Garlic #White pepper powder
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