Remove the heads and shells from the mountain shrimp, leaving the last shell segment on the tail. Save the heads and shells for a stock or bisque.

Wash the shrimp thoroughly and season them with salt, pepper, curry, and chili. Then pour soy sauce over them and let them marinate in the refrigerator for about 30 minutes.

Then pat dry, carefully wrap in kadaifi dough, and deep-fry in sunflower oil at 160 °C for about 2 minutes until golden brown.