Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Pound         shrimp -- peeled, deveined
   2      Tablespoons   saki
   2      Teaspoons     fresh ginger root -- minced
     1/2  Teaspoon      sesame oil
                        ------------------------------------------
   3 1/2  Tablespoons   safflower oil
   1 1/2  Tablespoons   curry powder
   3 1/2  Cups          leeks -- finely shredded
   1 1/2  Tablespoons   fresh ginger root -- minced
   3      Cups          Bean Sprouts -- rinsed and drained
     1/4  Pound         Vermicelli -- softened in hot
                        (Or Rice Stick Noodles) -- water and drained
                        Singapore Sauce : Mix Together:
     1/4  Cup           water
   2      Tablespoons   soy sauce
     1/2  Teaspoon      sugar
   1      Teaspoon      salt
     1/2  Teaspoon      black pepper -- freshly ground

Preparation:

1. In a bowl, combine the shrimp with the ginger marinade, tossing to coat. 2. Heat a wok or a heavy skillet over high heat. add 2 tablespoons of the oil and heat until hot, about 30 seconds. Add the shrimp and stir fry until they turn pink, about 1 1/2 minutes. Remove with a handled strainer or a slotted spoon and drain in a colander. Wipe out the wok. 3. Reheat the wok, add the remaining 1 1/2 oil and heat until very hot, about 20 seconds. Add the curry powder and stir-fry until fragrant. Add the leeks and ginger and stir-fry for about 1 1/2 minutes, until slightly limp. Add the bean sprouts and cook for 20 seconds, add the shrimp, rice noodles, and the Singapore sauce and toss gently until the noodles have absorbed the sauce and are tender. Transfer to a platter and serve.