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.’
• 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.
Name: Tunji Oladipo
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.