Freeze up to 3 months ahead: Bake the bacon-wrapped water chestnuts as directed through to the end of the recipe. Cool right on the baking sheet. Transfer them to a parchment-lined sheet pan or ...

Leave the shrimp in salt water for 5 minutes, then rinse with cold water, drain and pat dry with paper towels. Using a sharp knife, cut the shrimp into 3/4 inch diced pieces. Mix all sauce ...

Add the water chestnuts and broccoli and saute for another minute. Add the soy sauce and sesame oil and reduce for 30 seconds. Add the chicken stock, slurry and season with salt and pepper.

Preheat the boiler. Remove the livers and water chestnuts from the marinade and discard the marinade. Lay 1 bacon half on a cutting board and place 1 piece of liver and 1 water chestnut in the center.

In a large wok heat oil to almost the smoking point. Season the scallops with salt and pepper and dredge in cornstarch. Add to the oil and fry until golden brown on both sides.

For the shrimp balls: Preheat the oven to 375 degrees F. Combine all the shrimp ball ingredients in a large bowl, except the panko breadcrumbs.

Repeat the process with the remaining water chestnuts, pineapple chunks and scallops. Put the pan into the preheated oven and bake until the bacon is crisp, about 20 minutes. Remove, let cool 10 ...

In a large pot add enough water to cover the chestnuts and bring to a boil. Add the chestnuts and cook for approximately 45 minutes. Drain the chestnuts and peel off the outer shells.

Marinate chicken livers and bacon in soy sauce 4 hours in refrigerator. Toward end of marinating period, preheat oven to 400 degrees. Skewer liver, chestnut, and bacon, and dip in brown sugar.