These little apps are a hit wherever I’ve brought them. I looked into them because I thought there was another name for them – and there is, sort of. Traditionally roumaki has chicken liver wrapped in there with the water chestnut. No thank-you, I’m good. That being said, there is one problem with these, it’s FAR to easy to eat a lot of them!
Time: 5 min to prep marinade, 2-24 hours marinate, 15 minutes prep, 25 minutes bake.
You will need:
- 1 540mL (19 oz)can whole water chestnuts, drained and rinsed
- 1 lb bacon
- 1/2 cup sodium reduced soy sauce *GF as long as GF soy sauce is used
- 1 large clove of garlic minced or pressed
- 1 chili pepper minced or 1/2 tsp chili flakes
- 1 tbsp brown sugar
- juice of one lemon
Combine soy sauce, garlic, chili, brown sugar, and lemon juice in a bowl large enough to also accommodate the water chestnuts. Whisk to combine. Add drained, rinsed water chestnuts to marinade. Allow to marinate overnight, or at least 2 hours.
Cut bacon in half and lay on a plate. Partially cook – about 5 min in my microwave. This saves you time in the oven and ensures you end up with crispy bacon. Drain any fat that has come off of bacon.
Wrap half of a piece of bacon around each water chestnut and secure with a toothpick. Place on a cookie sheet and back at 400F for 20-25 minutes until bacon is crispy.