Hi Karen,
Finding fresh water chestnuts is no sweat here in Boston. There are
lots of Asian superstores. They're quite delicious! Maybe I should try
to follow some sort of caramel popcorn recipe to make the
coating....I'm just not sure whether to try and cook the water
chestnuts a little first. They are OK raw, but could probably stand a
little cooking.
-jen


On Jun 3, 1:59?am, Karen > wrote:
> On Jun 2, 7:42 pm, Jennyanniedots > wrote:
>
> > On a recent trip to China, I had a delicious regional specialty on a
> > boat cruise down the Li River in Guilin. It is called caramelized
> > water chestnuts. They are glazed in a gooey coating that starts out
> > warm and soft, and gradually hardens into a crispy shell around each
> > water chestnut as it cools. As strange as it sounds, it is totally
> > delicious! And so I find myself on a tireless search for some sort of
> > recipe. Google has failed me. Do any of you have a recipe for this,
> > by
> > chance?
>
> I guess finding fresh water chestnuts is the first challenge to task.
> And, then experimenting on how they're cooked. They sound awesome,
> though, and I am keeping my eyes peeled to this thread.
>
> Karen