1 ½ pounds blue prawns, head on
½ cup salsa macha (use Molino Olōyō’s jar)
3 garlic cloves, roughly chopped
2-3 ripe peaches (depending on the size), quartered
4 shishito peppers
Extra virgin olive oil
Shaved radishes, cilantro leaves and lime wedges for garnish Fold the garlic into the salsa macha and set aside.
Heat a pan (preferably cast-iron) to medium or high, add about ½ Tablespoon of olive oil, and blister the shishito peppers. Remove and then sear the peaches on each side, leaving on the heat for about 40 seconds to give them a nice sear and let the natural sugars caramelize within. Remove and set aside. The shishitos can be roughly chopped.
Clean prawns: Remove shells, leaving heads on, devein with a small knife, rinse, and brush with the salsa macha and garlic. Sear the prawns in a pan with about ½ Tablespoon of olive oil.
Assemble on a plate with the charred peaches, peppers, radishes and cilantro and drizzle with lime. Add more salsa macha to taste.
- Info: Follow and order from Molino Olōyō on Facebook and Instagram @molino_oloyo
Chef Olivia Lopez owns Molino Olōyō, a commercial kitchen in Dallas' Design District. She hails from Colima, the fertile, lime- and banana-producing region that hugs the western coast of Mexico. Her work in Dallas has made her an exemplar of a new guard of chefs bringing corn and its traditions to the fore, a dazzling example of a local angle on ancient principles. Follow and order from Molino Olōyō on Facebook and Instagram @molino_oloyo
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