Rumaki

From Epicurious, mostly, recipe from Trader Vic's and adapted.

• 
  
• 1/4 cup soy sauce
• 1 tablespoon finely grated peeled fresh ginger
• 2 tablespoons packed light brown sugar
• 1/2 teaspoon curry powder
• 12 canned water chestnuts, drained and halved horizontally
• 8 bacon slices (1/2 pound), cut crosswise into thirds

• Special equipment: 24 wooden toothpicks

preparation

Stir together soy sauce, ginger, brown sugar, and curry powder. Add livers and water chestnuts and toss to coat. Marinate, covered and chilled, 1 hour.

Soak toothpicks in cold water 1 hour. Drain well.

Preheat broiler/oven.

Remove chestnuts from marinade and discard marinade. Place 1 piece of bacon on a work surface and put 1 piece of chestnut in center. Wrap bacon around chestnut and secure with a toothpick. Make 23 more rumaki in same manner.

Broil rumaki on rack of a broiler pan 2 inches from heat, turning once, until bacon is crisp, 5 to 6 minutes. Serve immediately.

OR bake in pre-heated 375 oven until done. About 45 minutes.