This is the 12th part of Korea.net's series of recipes that use Sempio's Jang line of flavored sauces. The series has been made possible through the cooperation of the Sempio Foods Company, a health-conscious company that's helping to bring fermented soy sauces, soy pastes and pepper pastes to the world.

Jang for the Wok

Main ingredients:
soybeans, salt, water, wheat, pear, apple and aromatic vegetables (garlic, onion and ginger)

- It enhances the flavor of vegetables and shellfish.
- It is the perfect complement to sautés, stir-fries, noodles, pasta, grilled meats and fish.
- It's great for dipping.
- It's appropriate for vegetarian diets (100 percent vegetarian ingredients).
- There's no MSG added.
- There're no artificial colors.
- There're no preservatives

Size
250 milliliters

Shelf life
18 months

Sauteed scampi

Ingredients: (serves 4)
For the shrimp:
12 large scampi or langoustines, about 80 grams each
50 grams of Jang for the Wok
10 parsley leaves
4 cloves of garlic
50 grams of olive oil (0.4 percent of acidity)

Preparation:
For the shrimp:
1. In a saucepan with olive oil over a low flame, fry the parsley leaves for a few seconds until crisp, then drain on a paper towel. Set aside for use in the presentation.
2. In the same oil, fry the garlic sliced as thinly as possible until golden and crisp. Set aside these garlic chips together with the crisp parsley.
3. Peel the scampi, leaving the tail fins intact.
4. Add a dash of olive oil to a frying pan or wok and heat over a high flame. Sauté the scampi a couple of minutes then add Jang for the Wok. Continue sautéing until the scampi are well-coated in the sauce.

Presentation:
1. Serve the scampi freshly sautéed with crisp parsley leaves and slivers of fried garlic on top of each.

*Click here to visit the Sempio website.
*Click here to see another Korea.net article related to the Sempio Foods Company.