Bacon Wrapped Water Chestnuts (Rumaki)

"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)."
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Ready In:
30-40 pieces




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

Questions & Replies

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  1. 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.
  2. SB61287
    DH loved, loved loved these. I have made several different versions of this but this was his all time favorite. Made for Everyday is a Holiday.
  3. Stephanie S.
    These are yummy! I made them for our game day party and they were wonderful. They didn't last very long, I will make again. So good. Thank you for sharing.


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