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

INGREDIENTS

METHOD

Pork Fingers:

480 g – 500 g Eskort Prego Steaks

2 eggs (beaten)

60 ml sriracha spice

125 ml flour

250 ml breadcrumbs

oil for frying

 

Corn salsa:

250 ml corn on the cob (mielie)

50 g butter

10 ml vinegar

 

Salad:

125 g dried mango

250 ml orange juice

125 ml Heirloom tomatoes

 

Dressing:

50 ml honey

50 ml Champagne

10 ml mustard

 

Prego fingers:

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.

Corn salsa:

In a frying pan, fry the corn in the butter until charred. Add the vinegar and salt and pepper to taste.

Salad:

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.

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