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)."
- Ready In:
- 1hr
- Ingredients:
- 5
- Yields:
-
30-40 pieces
ingredients
- 1 (5 ounce) can water chestnuts, drained (estimated can size)
- 1 lb lean bacon, cut in half (for easier wrapping)
- 1 cup brown sugar
- 1⁄2 cup ketchup
- 1⁄8 cup soy sauce
directions
- 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.
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Reviews
-
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. -
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. -
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.
RECIPE SUBMITTED BY
Sweet PQ?
Niagara Falls, 0
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