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 Mince the shrimp into a pulp
and mix with the egg whites, salt,
and flour. Add enough water to
knead a smooth, elastic dough.
Roll out into a very thin sheet
and fold into 3 layers. Cut crosswise
into fine noodles.
- Heat 5 cups (1,250 ml) of water
to boiling and cook uncovered
until the noodles are done, about
1 1/2 minutes.
- Serve the noodles in bowls with
high stock or hotbed leek sauce,
made by boiling leek, lard, oyster
sauce together and thickening
the sauce by adding dissolved
cornflour.
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