Bacon Wrapped Water Chestnuts
My recipe is not particularly unique, but I can tell you that this is an OLD cocktail nibbly from the 50s/60s. There are many iterations of it, mine is the usual soy sauce route. Enjoy!
Servings 10
Equipment
- plain toothpicks
Ingredients
- 2 cans whole water chestnuts, drained
- 1 pound bacon, cut into 4ths NOT thick sliced
- ½ Cup soy sauce
- ½ Cup mirin or seasoned rice wine vinegar
- 1/4 Cup brown sugar
- 1/4 Cup sesame oil or olive oil
- black pepper to taste
Instructions
- Marinate the water chestnuts in a gallon zip bag with soy, mirin, brown sugar and oil. You can marinate up to 2 days ahead.
- When ready to cook, preheat oven to 400°F. Cut up bacon and wrap each water chestnut in a piece of bacon and secure with toothpick.
- On the sheet pan, sprinkle chestnuts with black pepper and a bit more brown sugar.
- Bake for about 15 minutes, until the bacon is rendered and crispy.
- Serve warm or at room temperature.
Notes
This is a HUGE party favourite! I usually double the recipe because they disappear so quickly.
You can change up the flavour profile by modifying the marinade for the water chestnuts. Try it with garlic chili sauce or make them with L&P and rosemary for a completely different taste.
You can also put bacon around dates or dried fruit.