Holiday RumakiDec 28 2010 by
Every year for New Year’s Eve I make rumaki. Back in the day that meant using bacon and sugar. With simple changes like pancetta instead of bacon and raw coconut crystals instead of sugar, I can still enjoy my rumaki and the tradition carries on!
- 1 can (8 ounces) whole water chestnuts, drained
- 3 ounces thinly sliced pancetta or prosciutto
- 1 tbsp raw coconut crystals (you can also use date sugar)
- 1/4 – 1/2 cup reduced sodium soy or tamari sauce
- Preheat oven to 400 degrees.
- Place water chestnuts in a medium bowl. Add enough soy sauce so that the chestnuts are covered. Place in the fridge and let marinate for at least 30 minutes. The longer they marinate the more savory they get. After marinating, line a baking sheet with non stick foil.
- Wrap each water chestnut with a piece of pancetta, secure with a toothpick and place on baking sheet.
- After wrapping all the chestnuts with pancetta sprinkle tops with raw coconut crystals. Flip over and sprinkle the other side.
- Place chestnuts in the oven and bake for 30 minutes or until golden brown.
Makes approximately 16 servings.
Serving size 4 chestnuts.
Nutrients per serving: Calories: 149.5, Cal. from Fat: 33.5, Total Fat: 2g, Sat. Fat: .5g, Carbs: 15g, Fiber: 4.5g, Sugars: 1.5g, Protein: 7g, Sodium: 722mg, Chol: 7.5mg
This recipe can be prepared ahead of time and kept refrigerated until ready to bake. You can also marinate the chestnuts overnight and continue on with step 3 the next day.
Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven when ready to use.