Golden-fried Eskort Prego steaks

By Drum Digital
09 October 2018


Preparation: 15 min | Cooking: 5 min | Serves 2

A quick, easy and oh-so-delicious meal.


Prego fingers

480g-500g Eskort Prego Steaks

60ml (¼c) sriracha spice

125ml (½c) flour

2 eggs, whisked

250ml (1c) breadcrumbs

oil for frying

Corn salsa

250ml (1c) corn kernels cut from a mealie

50g butter

10ml (2t) vinegar 

salt and pepper


125g dried mango

250ml (1c) orange juice

125ml (1½c) Heirloom tomatoes, cut in half


50ml honey

50ml champagne

10ml (2t) mustard


Prego fingers

  • Slice the prego steaks into finger-sized strips.
  • Mix the sriracha spice into the flour and coat the strips with the flour mixture. Dip the strips into the egg and then coat with breadcrumbs.
  • Put the prego fingers in the fridge to allow the breadcrumbs to set.
  • In a shallow frying pan heat the oil over medium heat and pan fry-the prego fingers.

Corn salsa

  • In a frying pan, fry the kernels 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 the mangoes have soaked up the orange juice. Drain the juice and serve with the tomatoes.


  • Whisk the honey, champagne and mustard together and drizzle over the salad.
  • Serve the prego fingers with the salsa and salad.

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