Bacon Wrapped Water Chestnuts (Rumaki)
- 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
- 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.
water chestnuts, lean bacon, brown sugar, ketchup, soy sauce
Taken from www.food.com/recipe/bacon-wrapped-water-chestnuts-rumaki-403957 (may not work)