Asian Shrimp and Bok Choy Slaw Canapés

Shrimp and Bok Choy Slaw Canapés
Artichoke-Tomato Canapés (middle right), Asian Shrimp and Bok Choy Slaw Canapés (lower left)

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.

Asian Shrimp and Bok Choy Slaw Canapés
Yield: 12
  • 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
  1. 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.
  2. 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.
  3. In a small bowl, combine bok choy, mayonnaise, cilantro, and black pepper, tossing to blend. Cover and refrigerate for 4 hours.
  4. Just before serving, drain slaw well. Divide slaw among rice crackers, spreading in a smooth layer.
  5. 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.
  6. Serve immediately.

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