Bacon Wrapped Spicy Ginger Water Chestnuts
Tags: American Cuisine, bacon, ginger, nuts
A Little Personal History:
Another great appetizer that will be the talk of the party.
Description:
Categories: | Appetizer |
Servings: | 16 appetizers |
Time: | – Preparation: 15 minutes – Cooking: 30 minutes (assume candied ginger is dried) |
Equipment: | Measuring cups and spoons, scissors, 1 small mixing bowl, toothpicks, cookie sheet, paper towels, warming tray |
Difficulty | Easy |
Ingredients:
- ¼ cup soy sauce
- ⅛ teaspoon wasabi (more or less to taste)
- 1 (8 oz.) can whole water chestnuts, drained
- ¼ cup Candied Ginger, baked dry
- 8 slices bacon, cut into fourths
- Butter or oil spray
Procedure:
- Cut bacon, with scissors, and set aside on plate.
- If necessary, in 325° F. pre-heated oven, bake candied ginger on cookie sheet for 20-30 minutes or until dried enough to crumble into coarse sugar.
- In small mixing bowl, blend together soy sauce and wasabi. Add water chestnuts and marinade, refrigerated, at least 30 minutes.
- Drain chestnuts and roll each in candied ginger. Save soy/wasabi in small dish for dipping.
- Wrap each water chestnut with 2 pieces of bacon, left to right, top to bottom. securing with a toothpicks.
- Lightly grease cookie sheet or shallow baking pan with butter or spray and arrange wrapped chestnuts.
- Pre-heat oven at 400°F.
- Bake for 30 minutes or until bacon is golden brown. Drain on paper towels, remove one of toothpicks (keep other for something to hold onto as necessary).
- Transfer to warming tray to keep hot.
Advanced Preparation:
- Steps 1 – 5 can be done in advance, covered and refrigerated till ready to bake.
Tips, Notes, and Variations:
- If you’d rather not have this appetizer spicy, eliminate the wasabi. You can also replace the candied ginger with granulated sugar.
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