Hot Szechwan Sauce Recipe
Ingredients
| Red chillies | 10 Large | |
| 3 spring onions finely sliced | ||
| Garlic | 3 Clove (5gm), crushed | |
| 1 tsp.grated fresh ginger | ||
| 1 tbsp. soya sauce | ||
| 2 tbsps. wine or dry sherry (optional) | ||
| Salt | 1 Teaspoon (Leveled) | |
| Pepper | 1/4 Teaspoon | |
| White vinegar | 2 Teaspoon | |
| 3 tsps. honey or sugar | ||
| (2 tsps. cornflour, 1/2 cup water)mix together | ||
| Vegetable oil | 1/ 2 Cup (16 tbs) | |
| Water | 1 1/2 Cup (16 tbs) | |
Directions
Heat oil in a pan, fry chillies until dark brown.
Drain and keep aside.
Heat 4 tablespoons remaining oil, fry spring onions, garlic, ginger.
Stir fry briefly.
Add all the seasonings and mix well.
Add water and bring to a boil.
Add fried chillies and stir well.
Add cornflour mixture and stir well till the mixture becomes thick.
Serve this sauce with fried prawns, chicken, crab and vegetable balls etc.
It should always be served hot.
Drain and keep aside.
Heat 4 tablespoons remaining oil, fry spring onions, garlic, ginger.
Stir fry briefly.
Add all the seasonings and mix well.
Add water and bring to a boil.
Add fried chillies and stir well.
Add cornflour mixture and stir well till the mixture becomes thick.
Serve this sauce with fried prawns, chicken, crab and vegetable balls etc.
It should always be served hot.
Chef
