Description

These bacon-wrapped water chestnuts are a delightful appetizer that's always a hit at parties! I've been making this recipe for years, and it's incredibly easy to prepare. The combination of crispy bacon, slightly sweet water chestnuts, and a tangy chili-mayo dip is simply irresistible. The water chestnuts soak in soy sauce for a few hours, infusing them with a savory flavor that complements the smoky bacon perfectly. This recipe is ideal for gatherings and is sure to disappear quickly!

Ingredients (7 ingredients)

16 ounce canned water chestnuts, drained

0.33 cup soy sauce

1 pound bacon, halved crosswise

20 piece toothpicks

0.33 cup packed brown sugar

0.33 cup mayonnaise

0.33 cup chili sauce

Preparation (6 steps)

Soaking the Water Chestnuts

In a medium bowl, soak the drained water chestnuts in soy sauce for at least 3 hours. After soaking, drain the water chestnuts thoroughly.

Preheating the Oven

Preheat the oven to 175°C (350°F).

Wrapping and Arranging

Wrap each water chestnut with a piece of bacon and secure it with a toothpick. Arrange the bacon-wrapped water chestnuts in a shallow baking dish.

Baking the Water Chestnuts

Bake in the preheated oven until the bacon is crisp, approximately 25 to 35 minutes.

Preparing the Sauce

Thermomix® Setting

10 sec/Speed 3

Add brown sugar, mayonnaise, and chili sauce to the mixing bowl. Mix for 10 Sec./Stufe 3 until the sauce is smooth.

Serving

Serve the bacon-wrapped water chestnuts warm with the prepared sauce.

Finished cooking? Great! 🎉

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About this recipe

This recipe for Bacon-Wrapped Water Chestnuts with Chili-Mayo Dip is something I've adapted and perfected over the years, inspired by a dish I first encountered at a potluck many years ago. The original was good, but I felt it lacked a certain depth of flavor and the sauce was a bit bland. So, I started experimenting, and this is the result – a crowd-pleasing appetizer that's both savory and slightly sweet, with a tangy kick. Let's talk about the ingredients. The water chestnuts are the unsung heroes here. They provide a satisfying crunch and a subtle sweetness that balances the saltiness of the bacon. It's crucial to use canned water chestnuts, drained well. The soy sauce marinade is key; it infuses the water chestnuts with a savory umami flavor that complements the smoky bacon beautifully. Don't skimp on the soaking time – at least 3 hours is essential for maximum flavor absorption. The bacon, of course, is the star of the show. I prefer using a good quality, thick-cut bacon for this recipe. Halving the bacon strips crosswise ensures that each water chestnut is adequately wrapped and that the bacon crisps up nicely. The brown sugar adds a touch of caramelization and sweetness to the bacon as it bakes. Now, for the Thermomix® part – the chili-mayo dip. This is where the Thermomix® really shines. It effortlessly blends the mayonnaise, chili sauce, and brown sugar into a smooth and creamy dipping sauce. The key is to use a good quality mayonnaise as it forms the base of the sauce. The chili sauce adds a tangy sweetness and a touch of heat. You can adjust the amount of chili sauce to your liking, depending on how spicy you want the dip to be. The Thermomix® ensures that the brown sugar is fully incorporated, resulting in a perfectly balanced sauce. For the dip, simply add all ingredients to the mixing bowl and mix for 10 seconds on speed 3. Scrape down the sides of the bowl if necessary and mix for another few seconds until smooth. For variations, you could try using different types of bacon, such as maple-flavored or peppered bacon, for a different flavor profile. If you're looking for a vegetarian option, you could substitute the bacon with tempeh bacon or even marinated mushrooms. For a vegan version, use vegan bacon and vegan mayonnaise. You can also experiment with different spices and herbs. A pinch of smoked paprika or a dash of garlic powder can add extra depth of flavor. Serving suggestions: These bacon-wrapped water chestnuts are best served warm, straight from the oven, with the chili-mayo dip on the side. They make a great appetizer for parties, game nights, or any gathering. You can also serve them as part of a larger appetizer platter, alongside other finger foods like spring rolls, mini quiches, or cheese and crackers. If you have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or microwave before serving. You can also prepare the water chestnuts ahead of time by soaking them in the soy sauce and wrapping them in bacon. Store them in the refrigerator until you're ready to bake them. The chili-mayo dip can also be made ahead of time and stored in the refrigerator for up to 3 days.