Prawn brioche rolls with pickled fennel and preserved lemon mayo

It is the best prawn season since the 70s' !

In Australia large king prawns are less than $25 a kilogram - due to the heavy rainfall in northern and eastern Australia this year, a growing wild-catch sector, and the expansion of prawn farms in Queensland.

Here is my latest favourite recipe!

Pictured: Prawn brioche rolls with pickled fennel and preserved lemon mayo

I came up with this recipe from the wonderful combination in the White anchovy dakos by Xanthi - I wanted a starter for those preferring an alterative to anchovies, but could still enjoy this fantastic flavour bomb of a seafood nibble with pickled fennel and preserved lemon mayonnaise. 

We all love a fresh prawn brioche roll so I combined these two ideas-

Slice a brioche roll in the middle top, and cut in half for a bit size portion - spread with the preserved lemon mayonnaise, fill with some pickled fennel, add cooked and peeled fresh prawns, top with a little fresh diced tomato and parsley. YUM!

It is the best seafood starter! Perfect for Christmas, where I make a batch of both options to kick start the party.