prawn and pickled fennel mini burgers

with pink peppercorn

  • ¼ cup (60ml) white wine vinegar
  • 1 teaspoon pink peppercorns, lightly crushed 
  • 2 tablespoons honey 
  • 1 teaspoon sea salt flakes 
  • 1 medium bulb fennel, trimmed and thinly sliced using a mandolin
  • ½ cup (150g) whole-egg mayonnaise
  • 8 mini brioche buns, halved and toasted 
  • 16 cooked prawns (shrimp), peeled and halved
  1. Place the vinegar, peppercorn, honey and salt in a medium bowl and whisk to combine. Add the fennel and toss to coat. Set aside for 5 minutes to pickle. 
  2. Spread the mayonnaise on half the buns, top each with the prawn and pickled fennel, and sandwich with the remaining buns to serve. Makes 8
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