Ingredients

The following ingredients have 3 Servings
  • 25 dried red chilies
  • 1/4 cup sesame oil (plus 3 tablespoons)
  • 6 large garlic cloves (20 grams)
  • 1.5 inch ginger, minced (20 grams)
  • 1/2 cup finely chopped shallots (75 grams)
  • 3 tablespoons tomato paste
  • 1/4 cup water
  • 1 tablespoon finely chopped celery
  • 2 tablespoons rice vinegar
  • 1 teaspoon soy sauce
  • 2 tablespoons dark brown sugar
  • salt (to taste)
  • 1 teaspoon freshly cracked black peppercorns
  • 1/4 teaspoon sichuan peppers (optional)

Instruction

  • Pick 25 dried red chilies and soak in warm water for an hour.
  • Break the stalks and take the chilies in a grinder jar. Add few tablespoons water and grind to a smooth paste as possible.Set aside.
  • Heat sesame oil in a wok or pan. Add crushed sichuan peppers, 6 minced garlic cloves, ginger and 1/2 cup finely chopped shallots. Mix well and cook for 2-3 minutes. Do not brown the garlic or onions. If shallots are not available use finely chopped regular onions.
  • Next add the ground chili paste and mix.
  • Cook in medium flame for 5-6 minutes.
  • Add the tomato paste, mix well and cook for 3-4 minutes. Now add water and bring everything together.
  • Add finely chopped celery. Season with salt rice vinegar and soy sauce. Add sugar and mix well. Cook for 3-4 minutes.
  • Finally add freshly milled black pepper and mix well. Add 3 more tablespoons sesame oil and simmer till oil floats atop for 2-3 more minutes. Remove from flame. Let the schezwan sauce cool completely before storing.