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About this recipe:
Rumaki is a starter of Hawaiian origin. Recipes vary, and this particular variation is easy and delicious - just like traditional Rumaki minus the chicken liver.
2 (220g) tins whole water chestnuts
450ml (16 fl oz) teriyaki sauce
450g (16 oz) streaky bacon
- Drain chestnuts and place them in a bowl. Cover chestnuts with teriyaki sauce and marinate in the refrigerator for 2 hours or more.
- Preheat oven to 180 C / Gas mark 4.
- Remove water chestnuts from refrigerator and drain well. Cut bacon strips in half so that strips are about 8cm (3 in) long. Wrap each chestnut with bacon and secure with a cocktail stick.
- Arrange all wrapped chestnuts on a baking tray. Cook in oven until bacon is crispy. Remove from oven and enjoy.
Allow two hours for the water chestnuts to chill in the refrigerator.
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