Hi, I'm a new member. I come complete with a new topic

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?

Thanks in advance,
Jen

Jennyanniedots wrote:
> Hi, I'm a new member. I come complete with a new topic
>
> 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?
>
> Thanks in advance,
> Jen
>
Probably not exactly what you're after, but I guess you could eliminate
bacon(although ti sounds good). It could also be just a basic sugar
caramelization, and, I'm guessing, fresh water chestnuts would be best:

http://www.recipesource.com/ethnic/a...hestnuts1.html