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

Chef Tunji Oladipo shares his signature dish

Recipe
Recipe
1/2

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

Ingredients
(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

Method
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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