Chop cauliflower into bite size pieces and boil for 2 minutes. Drain and set aside. It is better to not cut the pieces too big - smaller pieces allow a better coating of sauce.
Combine the ingredients that are marked with ＊. Peel prawns, but leave their tails on. Make a shallow cut in the back of each prawn and devein.
Combine the katakuriko and water in a bowl and wash prawns with the mixture. Then rinse under running water and pat dry well.
Sprinkle salt and pepper on the prawns and coat with flour using a tea strainer.
Heat vegetable oil in a pan over medium heat. Cook the prawns, and once they change colour, add the cauliflower. Stir fry for 1 minute.
Pour ＊ sauce and mix for 30 seconds. Turn off the heat, add the Parmesan cheese to taste and serve.
Story Behind this Recipe
I bought prawns and cauliflower on sale. So I cooked them with my favorite curry taste.
Granulated soup stock is easier to use than the then cubes. If you use that, adjust the amount required. Leaving the prawn tails gives a nice fragrance. This recipe makes a large dish for 2 people so you can also halve the ingredients. Please do not cook the prawns too long, as they dry out.