Szechuan Sauce

  • 5 Small Red Chillie Peppers, (Thai Prik Chee Fah or Phrik Ki Nu are perfect), 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. The seed centre is redundant and is best to take the skin lining to grind for a smoother no gritty texture sauce
  • 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

  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. 
  4. Label and Date the sauce. Put in an airtight jar or bottle and store in a refrigerator.