Schezuan Sauce (wraps and Rolls)


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A treat for spice lovers! this amazing sauce is an essential part of chinese cuisine. Try out the mushroom schezuan wrap and vegetable and noodle wrap, to sample this sauce in different rolls. You can store this sauce in refrigerator and use when required.

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Makes 3 cups
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1/2 cup oil
1/4 tsp msg (mono sodium glutamate), optional
1/4 cup finely chopped celery
1/4 cup finely chopped garlic (lehsun)
1/4 cup finely chopped ginger (adrak)
1/2 cup tomato purée
1 1/2 cups red chilli paste
salt to taste
2 tbsp vinegar
2 tsp sugar

  1. Heat the oil in a kadhai till it smokes, add the msg, celery, garlic and ginger, mix well and sauté on a medium flame for 30 seconds or till the flavour releases.
  2. Add the tomato purée, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  3. Add the red chilli paste, salt and 2 tbsp of water, mix well and simmer for a minute.
  4. Add the vinegar and sugar, mix well and cook on a medium flame for another minute, while stirring continuously.
  5. Keep refrigerated and use as required.

For red chilli paste

  1. To make 1½ cups of red chilli paste, soak 35 to 40 whole dry red kashmiri chillies in enough warm water for at least an hour. Drain the chillies and blend in a mixer to a smooth paste adding enough water. Keep aside.
RECIPE SOURCE : Wraps and RollsBuy this cookbook

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1 review received for Schezuan Sauce (wraps and Rolls)

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 Reviewed By
shreya_the foodieJanuary 14, 2014

Thank you so much for this authentic recipe of schezuan sauce!! Its pretty easy and I dont have to depend on the oily ones they have in restaurants generally!

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Reviewed January 14, 2014by shreya_the foodie

Thank you so much for this authentic recipe of schezuan sauce!! Its pretty easy and I dont have to depend on the oily ones they have in restaurants generally!

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