With well over 300 Chinese restaurants in Toronto and new ones springing up like mushrooms almost all the time, it might seem a fine madness to open yet another Cantonese eatery, but that is exactly what Sing Tong Yeung did several years ago.
Cathay II, created to provide special dishes in an intimate atmosphere, is the smaller and more sophisticated offshoot of the Cathay restaurant which opened seven years ago and is still going strong.
In the tradition of keeping it all in the family, the helpful and highly visible manager of Yeung’s younger restaurant is his son, Alex. Although he obtained two university degrees and had a broad choice of careers, he was inexorably drawn into the restaurant business. ”It’s in my blood,” he says. ”My father, my grandfather and my great- grandfather were all famous chefs in Hong Kong. “I just wouldn’t be happy doing anything else.” He obviously loves his job, since he has been working steadily for many years and hasn’t taken a holiday since he went on his honeymoon, although presumably his wife has caught occasional glimpses of him since then.
Whether he is greeting two people out for an evening meal or 200 wedding guests at a 10-course banquet, Alex is only too happy to help in the selection of dishes like Roast Suckling Pig, Scallop Rolls, Shark’s Fin Soup, Stuffed Duck and Hundred Flower Shrimp.
The aim of Cathay II has always been to present a menu of innovative dishes for people who want Chinese food which is a little out of the ordinary. Hundred Flower Shrimp is one of the best examples of this. Chef K. S. Lee has adapted and refined this Cantonese recipe so that it has become unique to Cathay II and one of its most popular and appreciated dishes. HUNDRED FLOWER SHRIMP Chef Lee always uses white shrimp, size 20 to the pound, because he believes they have a better consistency and flavor. If you buy frozen shrimp, be sure to thaw them in the refrigerator so they won’t get mushy. 20 white shrimp, peeled and de-veined 20 pieces of cooked ham, 2 ins. square and 1/4 in. thick 20 green onion stalks, 2 ins. long 3 or 4 eggs, beaten 32 ozs. peanut oil Finely grated ginger Butterfly the shrimp by cutting almost all the way through the underside with a sharp knife. Spread the shrimp open and pound them lightly until they are flat. Cut the pieces of ham to fit the shrimp and place on top. Put an onion stalk on each piece of ham and sprinkle with ginger. Roll the shrimp up from the bottom and place them artistically on a platter. They should be pushed together very tightly and look like a bouquet of flowers.
Heat the oil to 350 F. and pour the beaten egg over the shrimp until they are completely covered. When the oil is hot, push the egg-covered shrimp off the plate into the oil so that they will cook all joined together. Cook for about 5 minutes, or until they rise to the surface of the oil and look golden and fluffy. Then lift them out very carefully and drain the excess oil.
Place on top of a bed of lettuce on a large serving platter and cover with sauce (optional). Serve with steamed rice. Sauce: 1 cup chicken stock 1 tsp. salt 1 tsp. sugar 1 tsp. dark soy sauce 1 tsp. oyster sauce 2 tsps. rice wine 1 tbsp. cornstarch 1 tbsp. water Combine the first six ingredients together in a saucepan and bring to a boil. Mix the cornstarch with the water and add to the boiling liquid, stirring constantly. Simmer until the sauce has thickened and serve on top of Hundred Flower Shrimp.
