Golden-fried Eskort Prego steaks

By YOU Digital
09 October 2018
Supplied.

Supplied.

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

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

Ingredients                  

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

Salad

125g dried mango

250ml (1c) orange juice

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

Dressing

50ml honey

50ml champagne

10ml (2t) mustard

 

Method

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.

Salad

  • 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.

Dressing

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

Find Love!

Men
Women