Szechuan cuisine typically depends on strong flavours and hot spices like chillies. Our Szechuan Sauce recipe has all of this and more. Szechuan sauce is hot and can be used as a marinade or to add a hot spicy flavour to grilled meats or fish. It can even be used with noodles and salads. Try to use small chillies as they are generally hotter than large chillies but you can adjust to suit your taste.

szechuan-sauce

Ingredients for Szechuan Sauce

5 Small Red Chili Peppers, (we used Prik Chee Fah), finely chopped


4 Large Shallots, peeled and chopped
2 Tsp Fresh Ginger, grated
1 Tbsp Garlic , peeled and chopped
1 Tsp Szechuan Peppercorns, roughly ground
3 Spring Onions (Scallions). White section only, chopped
3 Tbsp Chinese Rice Wine (or dry sherry)
1 1/2 Tbsp Tomato puree
2 Tbsp Rice Vinegar
1/2 Tsp Sesame Oil
3 Tbsp Vegetable Oil
1 Tbsp Water


Method

1. Heat the vegetable oil in a wok over a medium heat. When the oil is hot add the chili peppers, shallots, garlic, ginger and spring onions. Fry for about 2 minutes.

2. Add the rice wine, rice vinegar, water, tomato puree, sugar and peppercorns. Reduce the heat and simmer for 2-3 minutes. Add the Sesame oil and mix well.

3. Remove from the heat and allow to cool. Put in an airtight jar and store in a refrigerator.






2 Responses to “Szechuan Sauce”

  1. I have been looking for something like this for a long time! Thank you for posting it. Do szechuan peppercorns need to be toasted before ground? I have read conflicting ideas on this. Thanks for your recipe and your help!

  2. Some spices are toasted before using to bring out the full flavour and aroma. Personally I don’t think Szechuan peppercorns need to be toasted because when ground they are already full flavoured and fragrant.

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