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.
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
- 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.
- Finely chopped the garlic. Put it aside.
- 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.
- 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.
- 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.
- 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.