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I guarantee you if you make these Bacon Wrapped Water Chestnuts, they will not last long. I almost ate this entire batch myself. It’s the type of recipe where you cannot just have one. I eat one and I’m in for it. I have to eat them ALL!
Bacon Wrapped Water Chestnuts
My mom calls this recipe, Rumaki, but I simply refer to it as Bacon Wrapped Water Chestnuts. Either name works. She used to make this recipe anytime she was hosting a party at our house. I used to bug her to make them “just because” and sometimes she would.
I’m not even a fan of water chestnuts. I dislike them in stir-fries. In bacon, though? Pure magic. I will eat just about anything if its wrapped in bacon.
Ingredients
Bacon
Water chestnuts
Brown sugar
Worcestershire sauce
Soy sauce
Ketchup
Garlic powder
How to Make Bacon Wrapped Water Chestnuts
Step One: Preheat oven to 375F. Cut bacon in half. Wrap each slice of bacon around water chestnut and secure with a toothpick. Place in a 9×13 inch baking pan.
Step Two: Bake for 10 minutes. Drain grease from pan.
Step Three: While bacon is baking, stir together brown sugar, Worcestershire sauce, soy sauce, ketchup and garlic powder.
Step Four: Pour sauce over partially cooked bacon. Put back in the oven and bake for an additional 30 minutes. Serve hot.
My cousin, Allison, remembers this delicious appetizer, too. I called her over and told her I was making a few batches. She drove straight over and took a plate home. I don’t think she shared with her husband and two boys. I don’t blame her!
I remember making this recipe before and I only needed one package of bacon. They made the bacon packages so much smaller now so it takes about two packages to make this recipe. I wish they would stop shrinking all the packages, but that is a whole other blog post.
I also used two 227g cans of whole water chestnuts to make this recipe. I found water chestnuts with the soy sauce in the grocery store.
The first thing you need to do is cut the bacon strips in half so it’s two shorter pieces. Wrap each bacon slice around one water chestnut and secure with a toothpick. I recommend using plain wooden toothpicks versus the coloured variety. The coloured toothpicks may leave stains from the dye.
Bake the bacon wraps in the oven for 10 minutes in a 9×13 pan. While the bacon is baking, stir together the sauce. It’s made with brown sugar, Worcestershire sauce, soy sauce, ketchup and garlic powder. Sweet and savoury!
After the bacon has baked for 10 minutes, drain off the grease that has accumulated in the pan. I poured the grease into an empty water chestnuts can and let it harden before I threw it out.
Pour the sauce over top of the bacon and put back in the oven for another 30 minutes.
My cousin asked if my oven started to smoke when I made this recipe. It didn’t, but maybe that is because I poured off the grease? I think had I left it, the wraps would be swimming in greasy sauce.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Course Appetizers
Cuisine American
Keyword bacon wrapped water chestnuts
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Rinse and drain canned water chestnuts before slicing and cooking. To store: Fresh water chestnuts will keep, unpeeled in the fridge for up to 2 weeks. Opened canned water chestnuts should be stored in water and used within 3-4 days.
How to Prepare Water Chestnuts. You can eat water chestnuts raw, boiled, grilled, pickled, or from a can. The corms are unique because they remain crisp even after being cooked or canned, due to their ferulic acid content. Water chestnuts are popular in Chinese cooking.
They are highly versatile and can be enjoyed raw, boiled, fried, grilled, pickled or candied. For example, water chestnuts are often peeled and either diced, sliced or grated into dishes such as stir-fries, omelets, chop suey, curries and salads, among others (1).
Water chestnuts are rich in antioxidants, especially ferulic acid, gallocatechin gallate, epicatechin gallate, and catechin gallate that protect the body against harmful free radicals. Although most of the antioxidants are present in the peel, the flesh contains a good number of antioxidants.
Water chestnuts must be hand-harvested and processed; therefore, they are somewhat expensive. However, since a little goes a long way, water chestnuts are not too dear to be used often.
Cook it. The great appeal of the water chestnut is its magical ability to stay crisp no matter how long it is cooked. So, sliced, grated, or cubed, it is a totally reliable addition for texture to almost anything, ideally of an Asian bent.
To remove the "tinny" taste, soak the rinsed water chestnuts in fresh water with 1 teaspoon of baking soda for 10 minutes before slicing or chopping for various recipes.
Water chestnuts are the most healthy food item that you can add to your diabetes reversal diet plan. The low glycemic index of water chestnut and high fiber content can help you manage diabetes. They do not produce sudden rises in blood sugar levels.
So, while water chestnuts probably aren't as high on the glycemic index as something like white rice, they're still high in net carbs. And they probably aren't low-glycemic either. That means they're likely to raise your blood sugar and may even kick you out of ketosis.
Problems. The dense, floating mats restrict light availability, reduce the oxygen content, and heat the water when decaying, thus displacing other emergent and floating vegetation and impairing fish survival. Water chestnut also limits boating, fishing, swimming, and other recreational activities.
Water chestnuts, often mistaken for nuts, are aquatic vegetables. They're safe to eat raw or cooked, and you'll find them in dishes worldwide. Canned versions are also low-risk but give them a rinse for good measure.
The cooking time for canned water chestnuts varies depending on the recipe and the desired texture. In general, stir-frying water chestnuts requires around 3-5 minutes, boiling them in soups or stews may take about 10-15 minutes, and baking or roasting them can take anywhere from 15-25 minutes.
Because of its high fibre content, overeating water chestnuts might give you stomach problems. A sudden increase in dietary fibre may cause stomach pain and gas. Therefore, stick to moderate amounts and avoid overeating.
So, if you are a diabetic person on medication or have low blood sugar levels it is best to talk to your doctor before taking water chestnut. Singhara has been known to reduce blood pressure. Hypotensive people are advised not to take singhara in any form.
Water chestnuts are an aquatic tuber vegetable. They grow in parts of Southeast Asia, Africa, Australia, and many Pacific islands. A water chestnut resembles an actual chestnut in both color and shape, but it is not a nut. Water chestnuts are popular in many cuisines and have a variety of potential health benefits.
Cooked and peeled whole chestnuts and chestnut pieces are available vacuum packed - they can be used in recipes or simply eaten hot or cold as they are.
Cooked water chestnuts have notes of nutty flavor, which may not be distinguishable when cooked with other ingredients. Basically, raw is sweeter than cooked or canned water chestnuts. The taste of fresh water chestnut can also be described as a combination of apple and coconut.
Score the Chestnuts. Put the chestnuts flat-side down on a steady surface and use a sharp paring knife to "score," or cut an X-shape into the rounded side of each nut. ...
Canned water chestnuts may have a similar texture but are practically void of any flavor. They are best incorporated into a dish mainly for texture, as in stir-fries, stuffings, soups, and dumpling fillings. Fresh water chestnuts are more expensive than the canned.
Introduction: My name is Margart Wisoky, I am a gorgeous, shiny, successful, beautiful, adventurous, excited, pleasant person who loves writing and wants to share my knowledge and understanding with you.
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