bacon-wrapped marinated water chestnuts
Growing up as expats in Malaysia, my little brother's obsession with the crunchy texture of water chestnuts was legendary. (Although I pretty certain no other family ate them in spag bol!)An American friend of my mother's introduced my family to these delicious marinated water chestnuts. It was love at first bite.
Spicy, sweet and sour - these lovely nibbles are perfect for the party season.
Skill level: Easy
ingredients:
1 tbsp soy sauce or ketjap manis
1 tbsp mirin or sherry vinegar
1 tbsp tomato ketchup
1 garlic clove, very finely chopped
1 tsp fresh ginger, grated
salt and pepper
palm sugar
water chestnuts
streaky bacon
toothpicks, soaked in water(while the water chestnuts are marinating)
directions:
- Mix together the soy sauce, mirin and tomato ketchup. Add a pinch of sugar. Check the seasoning, then stir in the garlic and ginger. Add the water chestnuts, ensuring they are well-coated in marinade. Leave for at least 2 hours to absorb flavor.
- Pre-heat oven to 200C / Gas Mark 6.
- Cut the bacon rashers in half.
- Drain the water chestnuts. Roll one (or 2 depending on how thick they are) in a piece of bacon, securing with a toothpick. Brush each with a little of the marinade. Sprinkle over a little palm sugar.
- Bake for 30 minutes or until browned and the bacon is cooked through.
