Bridget Masinga – Kaya FM
Golden Fried Eskort Prego Steaks
A meal to compliment anyone with that glamorous flair around them. The kind of personality that reminds you of gold.
Recipe Time: 20min | Serves: 2
480 g – 500 g Eskort Prego Steaks
2 eggs (beaten)
60 ml sriracha spice
125 ml flour
250 ml breadcrumbs
oil for frying
250 ml corn on the cob (mielie)
50 g butter
10 ml vinegar
125 g dried mango
250 ml orange juice
125 ml Heirloom tomatoes
50 ml honey
50 ml Champagne
10 ml mustard
Slice your Prego steaks into finger sized strips.
Mix the sriracha spice into the flour – Coat your Prego strips with flour mixture and dip into the egg and then coat with breadcrumbs.
Place the prego fingers in the fridge to allow the breadcrumbs to set.
In a shallow frying pan heat the olive oil over medium heat and pan fry the prego fingers.
In a frying pan, fry the corn in the butter until charred. Add the vinegar and salt and pepper to taste.
In a separate bowl add the dried mango and orange juice, store in the fridge until mangoes have soaked up the orange juice. Drain the orange juice and serve with the tomatoes (sliced in half).
For the dressing:
Whisk the honey, Champagne and mustard together and drizzle over the salad.