Hot appetizers for every taste.
YIELD
10 servingsPREP
30 minCOOK
10 minREADY
7 hrsIngredients
2
473
CUPS
ML
BROWN SAUCE
Also called Yoshida sauce (Chinese brown sauce), or garlic & ginger stiry-fry sauce *
Also called Yoshida sauce (Chinese brown sauce), or garlic & ginger stiry-fry sauce *
16
16
SLICES
SLICES
BACON
partially cooked, cut into halves or thirds, depending on the size, about one pound
partially cooked, cut into halves or thirds, depending on the size, about one pound
Directions
Wrap partially-cooked bacon pieces around each piece of shrimp, scallop and date individually, securing with a wooden toothpick which has been previously soaked in water for at least 30 minutes.
Place pieces in a casserole dish and cover with the sauce; turn to coat well. Marinate, covered, in refrigerator 6 hours or overnight, turning 2 or 3 times.
Remove from refrigerator and shake off excess marinade (discard).
Grill or broil until bacon is crisp and seafood is cooked through, turning once.
Serve hot with additional sauce for dipping, if desired.
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