Dried Red chilies - 10 - 12 no:s
Sichuan peppers - 3-4 (optional)
Sesame seeds - 2 teaspoons
Garlic - 2 cloves (minced)
Shallots - 5 no:s (chopped finely)
Sugar - 1/2 teaspoon ( for enhancing color) (optional)
Light soy sauce - 1/2 teaspoon
White vinegar - 1 teaspoon
Pepper powder - 1/2 teaspoon
Salt - to taste
1. Soak the dried red chilies for about half an hour.
2. Grind them with little water to form a paste and keep it aside.
3. Crush the sichuan pepper coarsely in a motor pestle.
4. Heat oil in a pan and add sesame seeds.
5. Add the minced garlic and fry till the raw smell is gone.
6. Add the chopped shallots and fry till translucent.
7. Add the ground red chilly paste and mix well.
8. Add the crushed sichuan peppers and mix well.
9. Add little water and simmer for 2 minutes.
10. Add pepper powder, soy sauce, vinegar and salt and stir for about 5 minutes.
11. Add sugar if desired and mix well.
12. The sauce can be transferred into an air tight container, once it cools.
1. The sauce stays good for about 2 to 3 weeks in an air-tight container in the refrigerator.
2. You can add 1 table spoon of cane sugar or brown sugar and serve it as a dipping sauce for snacks.