Originally rumaki were made with chicken liver. Here, sea scallops are used, but crab would also work.
Serves: 10Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy
- 20 slices water chestnuts
- 10 small sea scallops
- 10 slices bacon, cut in half
- 20 toothpicks
- 4 cups vegetable oil
- Place a water chestnut slice on top of a scallop quarter. Wrap a slice of bacon around the scallop and water chestnut. Spear with a toothpick. Repeat with remaining ingredients.
- Deep-fry the rumaki until bacon is crisp, about 7–10 minutes. Drain on paper towels and serve.