1. Mince the shrimp into a pulp and mix with the egg
whites, salt and flour.
2. Add enough water to knead a smooth, elastic
3. Roll out into a very thin sheet and fold into 3
4. Cut crosswise into fine noodles.
5. Heat 5 cups of water to boiling and cook
uncovered until the noodles are done, about 1 ½
6. In a separate pan, boil leek, lard, oyster sauce
together and thicken by adding dissolved
7. Serve the noodles in bowls with leek sauce.