Szechuan sauce

This is another of the Spicymonkey products that gets our monkeys over-excited. One of their favourite spices is the main ingredient.

Szechuan peppercorns are indigenous to Szechuan province in China.

They are fiery and have a unique, slightly citrus flavour.

With other Spicymonkey favourites such as sesame oil, soy sauce, ginger and fiery birds-eye chillies, this is nothing like the Szechuan recipes you will get from most western takeaways. It is well loved at Spicymonkey Towers and can be rather difficult to prise away from the monkeys who produce it.

A classic use for Szechuan sauce is for stir-fries. In a wok with very hot oil fry off some chicken or prawns until cooked then remove from pan. In the same pan fry some red pepper, snap peas and spring onion for a couple of minutes.

Add the desired amount of Szechuan sauce and the chicken / prawns and fry until hot. Serve with noodles for a fiery Chinese treat.

This jar of spice mix is enough for approximately 4 portions depending on how much you like to put in.

Creating homemade curry pastes, curry powders and spice mixes inspired by our travels around the world.