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Schezwan sauce (Dassana Amit batch)

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A cooked Indo-Chinese chilli sauce made with soaked dried chillies, aromatics, soy and vinegar.

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Photograph of Schezwan sauce (Dassana Amit batch).

History

One modern source-specific batch; no historical origin is established.

Ingredients

Scaling: source batch only

Dried red chillies15 Kashmiri and 5 Byadagi
20 pieces
Hot water
Amount not stated
to cover chillies for soaking
Waterfor blending
37 mL2½ tbsp as recorded
source range 2–2.5 tbsp
Sesame or vegetable oil
59 mL4 tbsp as recorded
Garlicchopped; or about 15 cloves
15 mL1 tbsp as recorded
Gingerchopped; or 1-inch piece
4.9 mL1 tsp as recorded
Shallotschopped
59 mL¼ cup as recorded
or small onion
Sichuan peppercrushed
4 pieces
optional
Celerychopped
7.4 mL½ tbsp as recorded
optional
Water
118 mL½ cup as recorded
Raw sugar
9.9 mL2 tsp as recorded
source allows up to 3 tsp
Black pepper
1.2 mL¼ tsp as recorded
source range ¼–½ tsp
Light soy sauce
2.5 mL½ tsp as recorded
Vinegar
15 mL1 tbsp as recorded
rice, white or apple cider
Salt
to taste

Method

Risks and precautions · Standard risk

Fresh preparation; the source supplies no validated preservation duration.

  1. Rinse chillies and soak in hot water for 30 minutes. Drain, then blend smoothly with 2–2½ tablespoons water.
  2. Crush Sichuan pepper if using. Heat oil; sauté ginger and garlic without browning, then add shallots and cook until translucent.
  3. Add the chilli paste and optional Sichuan pepper and celery; cook 1–2 minutes, until oil begins to separate.
  4. Add ½ cup water and simmer for 2 minutes. Stir in sugar, salt, black pepper, soy sauce and vinegar.
  5. Cook for 5–6 minutes, then remove from heat and cool.

Conditions

Active time50 min

Places

Indo-Chinese cuisine

Documented preparation · Country evidence

A source association, not an origin claim.

See Indo-Chinese cuisineon the mapLocation source 1 →

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Sources