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
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
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy