…and yet not that weird when you chop them in tiny cubes, mix them with ground pork, ginger, spring onions, soy sauce, sesame oil and some tapioca starch – and fabricate your own filling for delicious dim sums. Still, I’ve always wondered how to use them in the kitchen and now I’ve even found fresh ones at a Chinese grocery store in the Marais.

When I check the web, I find apéro chestnuts wrapped and oven-baked in a slice of bacon, sounds not too bad. Stumbled on a recipe for a thai-style salad as well. But is that it? Isn’t there more to this delicious fruit? Help me out friends! Send me water chestnuts recipes, please. Ellen! You must know some!