Who doesn’t like some spice in their life! Ok, enough of cheesy opening line 😛
Indo-Chinese has been one of my favorite cuisine since childhood. Be it the Chinatown of Kolkata or any restaurant serving Chinese cuisine, my eyes are on the condiments served there and my favorite one is Schezwan Sauce. I have respect for those joints who make their own schezwan sauce.
Sweet at first with a spicy aftertaste to elevate any dish
The spiciness, tanginess, and a little sweetness elevates any dish. This schezwan sauce is made of different kind of red chilies, is super hot and as some people (read foodies) may say “its complex”. It’s sweet at first and then spicy. You will definitely become a fire breathing dragon by the end of it, but will not be able to stop yourself from reaching out for more :P. Your eyes will water, your tongue will salivate, but it will be oh so worth it 😛
Homemade Schezwan Sauce by Masala Monk.
This homemade sauce can be used as a dipping sauce with your favourite momos, as a condiment with your Hakka noodles. Toss some fried chicken or lollipops, or vegetables in this sauce. Add it to your fried rice to make schezwan fried rice. As usual, I give a secret from my kitchen using my products, add this sauce to mayo and treat yourself with some spicy mayo to be used in sandwiches or as a dip.
Use as a dipping sauce with your favourite momos Use as a condiment with your Hakka noodles The perfect partner for you Indo-Chinese delicacy. Feel the spiciness, tanginess, and a little sweetness in every drop A complex spicy dip for afternoon snacking Add some spice to your life, to your food
Red chilies, sichuan peppercorns, garlic, ginger, soy sauce, vinegar, water, tomato paste, sugar and salt.
6 months from the date of manufacture.
Refrigerate after opening.
We have a processing time of 7 to 14 days on all our products, however, it may take 3-4 weeks for final delivery depending on your location and pin code.