Tiger prawns, sun-dried tomato and smoked avocado aioli recipe

Chef Tunji Oladipo shares his signature dish


This sleek fl oating restaurant glides up and down Dubai Creek while diners enjoy gourmet delights, with seafood a particular highlight, such as this juicy starter.

Chef Tunji says: ‘I chose the tiger prawns dish because it is one of the highly demanded starters on Bateaux Dubai, and the guests’ comments are always positive.’

The recipe

(Serves four)
• 12 tiger prawns with shell – around 50g each
• 1 avocado
• 20g of mayonnaise
• Smoked paprika powder to taste
• 2 cloves crushed garlic
• Sun-dried tomato
• Grapeseed oil or walnut oil
• Balsamic vinegar

1 Cut avocado into cubes, mash and mix with mayonnaise, smoked paprika powder and crushed garlic to make the avocado aioli.
2 Drop the tiger prawns into salty boiling water for one minute, remove from water and place them in ice, then remove the shell.
3 Flavour the prawns with salt, pepper, herbs of your choice and grapeseed oil, or, if not available, walnut oil.
4 Intersect three prawns per dish.
5 Place sundried tomato with avocado aioli alongside the prawns.
6 Add a dash of balsamic vinegar.

The chef

Name: Tunji Oladipo
Nationality: Nigerian

At the age of seven, Chef Tunji baked his first cake from a recipe in one of his mother’s old Canadian cookbooks, and he hasn’t looked back since. He has fed the likes of Mary J Blige, Liv Tyler and Tom Cruise, and now he cooks for us Dubaians from the helm of the Bateaux Dubai kitchen.

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