Ingredients:

1 1/2 tsp salt, or to taste high stock or hotbed leek sauce (see below)
4 1/2 cups (500 g) flour, sifted
5 oz (150 g) shrimp, shelled and deveined
4 egg whites       

Directions:

1. 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.

2. Heat 5 cups (1,250 ml) of water to boiling and cook uncovered until the noodles are done, about 1 1/2 minutes.

3. 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.