• 1 cup cider or palm wine vinegar
  • 3/4 cup vegetable oil
  • 2 tablespoons sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Tabasco or other hot chillie sauce
  • 2 teaspoons  Wasabi powder
  • 4 1/2 teaspoons minced peeled fresh ginger
  • 1 kg medium shrimp (about 50), shelled and, if desired, deveined
  • 1 cup julienne strips of assorted red, yellow, and green bell peppers
  • 1/4 cup finely chopped fresh coriander plus sprigs for garnish
  • dried ground chillie to taste
  • rice crisps
  1. In a saucepan whisk together the vinegar, the oil, the sugar, the Worcestershire sauce, the Tabasco, the wasabi, the ginger, and salt and pepper to taste, bring the mixture to a boil, and simmer it, stirring occasionally, for 5 minutes.
  2. Add the shrimp and simmer them, stirring occasionally, until the shrimp just begin to turn pink and opaque. Don’t over-cook.
  3. Transfer the mixture to a heatproof bowl, add the bell peppers, tossing the mixture well, and chill the mixture, covered, for 2 hours.
  4. Drain the mixture, discarding the liquid, and stir in the chopped coriander, the ground chillie, salt and pepper to taste.
  5. Arrange a shrimp and several pepper strips on each rice crisp and garnish the canapés with the coriander sprigs.