It is suggested that each leaf should be separated before cooking, otherwise it will be difficult to handle after cooking. Personally, it is suggested to circumcise the swimming organs (the flanking structures of the body) and remove the exoskeleton around them, because the muscles and nerves inside these swimming organs are connected with the trunk of the body. After removing the exoskeleton of each swimming organ, cut and cook each section. The two "arms" on the head used to catch prey should also be delicious, because the kiwi shrimp uses them to catch prey, and the internal muscles should taste good (refer to the feet of the spider crab), but be careful when handling them because there are barbs on them. It is recommended to scrape off the thorns with a razor first, and then peel them slowly. There should be nothing to eat in the eyes and mouth, and there should be a lot of meat in the eye stalk under the eyes, which is used to control the activities of the eyes and may be delicious. Strange shrimp should refer to Anomalocaris. In fact, there is another kind of strange shrimp, Laggania(Peytoia), which is about the size of prawns today, so it should be possible to cook it alone.

Pseudo-color pictures representing animals in Dinocaridida (including kiwi shrimp). In fact, the name Lobopodia is more common in China, and the strange shrimp does not belong to the living arthropod, but is classified in the basic position of arthropod.

Finally, I quote the way to eat the strange shrimp in the book "Make Dinosaurs into a Big Meal" by Teacher Xing Lida:

Digging a big pit to bury the strange shrimp is a laborious task for us to eat this extremely aggressive and 2-meter-long prawn. In any case, we must first find a huge rubber band to bind its left and right foraging appendages, so as not to hurt the innocent. The simplest cooking method may refer to the popular Clam Bake in America. This was actually a cooking method of the indigenous Indians in New England at first, and then it was learned and improved by the colonists. Now some traditional American families on the east coast still make this interesting food. They set fire to red pebbles, while digging a big hole in the beach, then put the red-hot stones in the into the pit, spread fresh seaweed, and then put the food to be cooked in turn-generally, corn, potatoes or onions are laid on the bottom, then lobsters, and shrimp and shellfish are placed on top. The layers of food are separated by corn husks, and the top of the food is covered with seaweed and hot stones. Using the heat between the upper and lower layers of stones to roast food, the freshness and sweetness of seafood, the aroma of onions, the waxy smell of corn and the mellow taste of potatoes are constantly stirring back and forth here, which is sure to make delicious food. In this way, we can also get a huge grilled shrimp that is enough for five or six people. It was roasted red all over and served on a plate with corn, red potatoes and onions. It's best to find a smaller shrimp. Its meat quality is tender, and it is cooked by steaming, retaining the original sweet taste of seafood. Drop some lemon juice and dip it in heated mayonnaise or butter. The meat quality is tender and slightly tight, and it is delicious, which will make your index finger move! The endless shrimp meat can be made into a "shrimp roll" in the same way. Tear the shrimp into small pieces, add lemon juice, chopped green onion, pepper, mayonnaise sauce or butter as appropriate and add seasonings and condiments according to personal taste, and get involved in freshly baked bread, and you're done!