The next time you make momos or snacks that taste best with a spicy restaurant style Schezwan dip, then look no further. This recipe will help you nail the sauce that we all have grown up eating with momos, dumplings or various other street style snacks. A tiny spoon of this in Pasta or Noodles is also a game changer in terms of taste. Store it in an air tight container in a refrigerator and it can easily last you a few weeks.
Easy & Spicy Schezwan Sauce
Recipe by Gunjan SawhneyCourse: DipsCuisine: ChineseDifficulty: Easy
1 1/4 cup Dry Red Chillies (I’d advice Kasmiri chillies)
2 tbsp Oil
2 tbsp Garlic, chopped
1 tbsp Ginger, chopped
1/4 + 1/2 cup water
1/2 tsp Pepper
1/2 tsp Salt
1 tbsp Vinegar
1 tbsp Soy Sauce
1 tbsp Sugar
2 tbsp Tomato Ketchup
1 tbsp Mayo, optional
Soak the dried red chillies in hot water for 1 hour. You can remove the seeds of few of them in case you want a medium spice content.
Transfer the soaked chillies to a food processor along with 1/4 cup of water. Blend it until you notice a semi-solid consistency.
Now throw in the oil in a thick bottomed pan, along with chopped Garlic & Ginger. Sautee them for 2 minutes on medium flame.
Add the salt, pepper and sugar along with 1/2 cup water to mix all ingredients well. Cook them for few minutes until the oil is evaporated.
Now add the soy sauce, vinegar and tomato ketchup to this thick sauce and cook for 5 minutes on medium flame, stirring continuously.
Let it cool completely and transfer it to an air tight container. Later, store it in a refrigerator.
Bring it to room temperature before serving.
In case the sauce is too spicy for you, add equal parts of Mayonnaise to equal parts of this sauce to ensure it mildly spicy and in line with the palette of Indian households, specifically. This hack works like magic at my home each time my parents ask for something spicy and edible both haha!