I used to order Seafood in White Sauce (served with rice) when I was a teenage. For a long time, I thought it was something difficult to make, but it wasn’t.  I remember I learned how to make it once in a cookery class by blending the butter, the flour and milk together. It was not as hard as I thought. I know I’m trying hard to lose weight and butter is probably not my friend. But I really want to try something else than just stir frying some veggie and shrimps together. I made the white sauce by blending a very very little amount of butter, flour and milk, and add the rest of the ingredients. It was yummy and appealing.  It’s something for a chance.  Besides, it is seafood in a white sauce is very popular Hong Kong dish that I grew up with. I do miss it.  If I had time, I could put the rice in an baking container, pull the shrimp and veggie (with the white sauce) over the rice.  Then sprinkle a bit of cheese on top, and then bake it for a few minutes till the cheese melts. That would be a Baked White Sauce Seafood Rice, super yummy.

Boil carrots first
Add broccoli to the water.
Cook shrimp next
Cook mushroom and add butter and flour
Mix the white sauce well
Add shrimp and veggie back to the pan.
White Sauce Seafood (with Rice)

Ingredients (Serves 2):

  • Shrimp, 1 pound (cleaned and shelled. Or you can use a pound of mixed shrimp and other seafood).
  • Mushroom, 1 pack (pre-cut)
  • Broccoli crown, 1 (about the size of a hand)
  • Carrots, 3
  • Garlic, 2 cloves
  • Butter, 2 tablespoon
  • Chinese cooking wine, 1 Tbsp
  • Cornstarch, 1 tsp
  • All purpose flour, 1.5 Tbsp
  • Milk, about 1-2 cups
  • Chicken powder, 1 tsp



  1. Cut broccoli into bite size. Cut carrots into bite size. Boil some hot water in a pot. Use high heat.  Put carrots in the pot and let it cook for 5 mins or so.  Add Broccoli to the pot and let it cook with the carrots for another 4 or 5 mins.  Turn off the heat. Drain off the water.  Put it aside.
  2. Finely chopped the garlic. Put it aside.
  3. Mix cornstarch with the shrimp.  In a large pan, spray non-stick oil on it.  Use high heat. Put shrimp in the pan.  Let it cook for one side for a minute or so.  Flip it over to cook the other side for a minute or two. Turn off the heat. Put the shrimp in a plate and put it aside. It’s ok that the shrimp is not fully cooked yet because you will put it back in the sauce to cook more later.
  4. Spray a little bit more oil to the pan. Put mushrooms, garlic and Chinese cooking wine onto the pan.  Stir fry the mushroom until it is cooked.
  5. Add butter and all purpose flour to the mushroom in the pan.  Turn down the heat to the lowest.  Mix the flour to the butter.  Add a little bit of milk at a time, and mix it well until it turns into a sauce.  You can adjust the amount of milk according to the thickness of the sauce you prefer.  Add chicken power, a pinch of salt and pepper, mix it well.  Taste it.
  6. Add broccoli, carrots and the shrimp back to the pan. Mix everything well with the sauce.  Let it cook for 2 minutes or so until the sauce is well mixed and the shrimp is fully cooked.  Turn off the heat. Serve hot.  Serve it with rice.

Leave a Reply

Your email address will not be published. Required fields are marked *