In a large mixing bowl, add the chopped shrimp, pickles, kohlrabi, spring onions, lemon juice, ½ cup (115g) leek mayonnaise, salt and pepper. Mix to combine and taste. Add additional seasoning if required. Cover and chill in the refrigerator for 30 minutes to 1 hour before serving.
When ready to serve, heat the grill to medium/high heat. Butter the inside of each of the buns and place butter side down on the grill to lightly brown. Flip and lightly grill the outside of the bun. Remove and add shrimp filling to buns. Drizzle with extra leek mayonnaise and sprinkle top with seasoned panko breadcrumbs. Top with edible flowers (Chine) or mini sprouts.
In a large mixing bowl, add the chopped shrimp, pickles, kohlrabi, spring onions, lemon juice, ½ cup (115g) leek mayonnaise, salt and pepper. Mix to combine and taste. Add additional seasoning if required. Cover and chill in the refrigerator for 30 minutes to 1 hour before serving.
When ready to serve, heat the grill to medium/high heat. Butter the inside of each of the buns and place butter side down on the grill to lightly brown. Flip and lightly grill the outside of the bun. Remove and add shrimp filling to buns. Drizzle with extra leek mayonnaise and sprinkle top with seasoned panko breadcrumbs. Top with edible flowers (Chine) or mini sprouts.
