材料：
廣東雲吞皮半斤
蝦仁200克
脢頭肉80克
醃料：
李祥和生粉1湯匙
蛋白1湯匙
鹽少許
胡椒粉少許
麻辣奶油醬汁：
順發孖記川式麻辣王2湯匙
順發孖記點心辣油1湯匙
李祥和中筋麵粉1湯匙
牛奶200毫升
淡忌廉2湯匙
牛油10克
裝飾：
辣椒絲少許
蔥絲少許
1. 蝦仁留10隻切粒，其餘用刀拍扁，再剁成泥狀，撻打至起膠。脢頭肉則剁成泥狀，混入蝦膠中略為調味後，順時針用手拌勻，再撻成泥。
2. 鑊中加入牛油和麵粉，細火加熱並攪拌至糊化，便加入牛奶慢慢煮成白醬，然後下淡忌廉和麻辣王，再加上點心辣油，在碟底塗上適量醬汁。
3. 把廣東雲吞皮切細絲，放入蝦球滾上雲吞皮絲，輕輕壓實。燒熱油至插入筷子會有泡泡，轉中小火，放入蝦球，先不要翻動炸20秒讓其定形，然後炸至金黃色。
4. 最後放在麻辣奶油醬汁上，以辣椒絲和蔥絲裝飾即成。
1. Cut 10 shrimps into pieces, flatten the rest with a knife, then chop them into a paste, and beat them until they become gluey. Chop the dumpling meat into a puree, mix it into the shrimp paste and season it slightly, mix it with your hands clockwise, and then pat it into a puree.
2. Add butter and flour to the wok, heat over low heat and stir until gelatinized, add milk and slowly cook into white sauce, then add light cream and spicy king, add snack spicy oil, and apply an appropriate amount on the bottom of the dish sauce.
3. Cut the Cantonese wonton skin into thin strips, add shrimp balls, roll on top of the wonton skin, and press lightly. Heat oil until bubbles appear when inserting chopsticks. Turn to medium-low heat, add shrimp balls, fry without turning for 20 seconds to set, then fry until golden brown.
4. Finally, place it on the spicy cream sauce and garnish with shredded chili peppers and green onions.
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