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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/asian-shrimp-and-bok-choy-slaw-canapes-recipe/