Indo-Chinese Szechwan Sauce is a traditional Indo-Chinese recipe (from the norteastern India) for a classic dipping sauce of chillies in a soy sauce, rice vinegar and tomato ketchup base. The full recipe is presented here and I hope you enjoy this classic Indo-Chinese version of: Indo-Chinese Szechwan Sauce.
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This is another recipe showing the Chinese influence in modern Indian cookery. Here Szechwan sauce has been adapted as an Indian-influenced dipping sauce. This also makes and excellent serving sauce in which to toss pasta or noodles.
Ingredients:
20 dried red chillies (regular or Kashmiri red chillies)
1 tbsp tomato puree
1 tbsp oil
½ tsp minced ginger (ginger paste)
1 tsp minced garlic (garlic paste)
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp tomato ketchup
¼ tsp freshly-ground black pepper
Water
Salt to taste
Method:
Soak the red chillies in hot water for 10 minutes then drain and discard the liquid. Transfer the red chillies to a food processor. Add a little water and process to a smooth paste. Add tomato paste and pulse to combine then scrape into a bowl and set aside.
Heat a glug of oil in a large frying pan over medium-high heat. Add the ginger, garlic and onions. Continue frying, stirring occasionally, for 2-3 minutes or until the onions are beginning to colour.
Add the chilli paste and stir to combine. Cook, stirring occasionally for a further 5 minutes adding a little water as needed. Stir in the soy sauce, rice vinegar, ketchup and
ground black pepper. Stir to combine, bring to a simmer and cook for 2 minutes.
Take off the heat and set aside tool down completely. Transfer to an airtight container. It will keep in the refrigerator for 2 weeks.
To make Szechwan noodles, blend 4 tbsp of the Szechwan sauce with 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp honey, 1 large garlic clove, minced and 3 tbsp finely chopped onion. Once your noodles have cooked drain them in a colander. Place the sauce mix in a pan and fry for 2 minutes. Add the cooked noodles and toss to coat in the sauce. Serve hot.
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