These savory Asian Shrimp and Bok Choy Slaw Canapés have ab extra zing of favor from Thai sweet chili sauce. Pictured with Artichoke-Tomato Canapés.
- 2 cups water
- 2 teaspoons Old Bay Seasoning
- 12 medium/large shrimp, peeled and deveined
- 1 cup finely chopped bok choy
- 1 tablespoon mayonnaise
- 1 teaspoon chopped fresh cilantro
- ⅛ teaspoon ground black pepper
- 12 rice crackers
- ½ cup Thai sweet chili sauce
- 2 tablespoons soy sauce
- In a small saucepan, combine 2 cups water and Old Bay Seasoning. Bring to a boil over high heat. Remove from heat. Add shrimp, and let poach until shrimp are opaque and pink, approximately 5 minutes.
- Transfer shrimp to a large bowl filled halfway with ice, and let cool. When cold, drain well and blot shrimp dry on paper towels. Place in a covered container, and refrigerate for 4 hours.
- In a small bowl, combine bok choy, mayonnaise, cilantro, and black pepper, tossing to blend. Cover and refrigerate for 4 hours.
- Just before serving, drain slaw well. Divide slaw among rice crackers, spreading in a smooth layer.
- In another small bowl, combine sweet chili sauce and soy sauce, stirring to blend. Dip shrimp into sauce mixture, letting excess drip off. Place a glazed shrimp on top of slaw layer of each cracker.
- Serve immediately.
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