Bacon Wrapped Water Chestnuts (Rumaki)

Recipe by Sweet PQ

This recipe is slightly different from the ones already posted here on 'Zaar. It was given to me by a very dear friend who is no longer with us. Everytime I make it, I think of her. Thanks, Diane. NOTE: The size can for the water chestnuts is estimated (I don't have any in my cupboard today).

Top Review by Chef Regina V. Smith

This is not a traditional Rumaki, but it is a quick and easy appetizer. I used 1/4 cup of soy sauce instead of 1/8 as I wanted more of a soy flavour. Instead of cutting the bacon in half, I cut it into thirds and had enough length to wrap around each waterchestnut.

Ingredients Nutrition


  1. Preheat oven to 350 degrees Fahrenheit.
  2. If desired, cut larger water chestnuts in half for easier eating and more pieces.
  3. Soak water chestnuts in soy sauce for 15 minutes, stirring a few times to make sure they are fully coated.
  4. Remove water chestnuts from soy sauce.
  5. Wrap 1/2 strip of bacon around each; secure with toothpicks.
  6. Reserve soy sauce.
  7. Place toothpick side "up" in a 9" x 13" glass baking dish.
  8. Bake at 350 degrees Fahrenheit for 20 to 30 minutes or until crispy.
  9. Remove from oven; drain bacon fat.
  10. Meanwhile, mix reserved soy sauce, ketchup and brown sugar in a bowl.
  11. Pour the mixture over the chestnuts to coat them evenly.
  12. Bake an additional 20 to 30 minutes (again checking for crispness of bacon).
  13. Serve hot, with or without seafood sauce.

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