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Make the zucchini cups:
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Preheat the oven to 350 degrees F and spray a non-stick mini muffin pan with oil or cooking spray.
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Take the shredded zucchini, wrap in a clean dish cloth and bring the edges up to meet. Twist the cloth at the top and squeeze over a sink to remove as much moisture as possible from the zucchini. Unwrap and tip into a large bowl.
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Add the eggs, salt, scallion, dill, parsley and cheese to the bowl. Stir well to mix. Add the breadcrumbs and stir again to combine.
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Divide the mixture among the 24 wells of the prepared mini muffin pan - you should be using about 1 tablespoon of the zucchini mixture for each well.
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Use a teaspoon to press the mixture into cup shapes in the muffin tin, as in the video.
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Bake for 12-15 minutes until just starting to turn golden brown around the top edges.
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Remove from the oven and let cool slightly before using a small spatula or butter knife to help you remove the cups to a wire rack to cool completely.
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Make the shrimp:
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Place the raw shrimp in a large bowl. Add the cornstarch and salt and stir to coat well. Crack in an egg and stir again to coat.
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Half fill a deep frying pan with the canola oil. Heat to 375 degrees F.
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Carefully lower in a few shrimp at a time. Let them cook until light golden brown then flip and cook until the other side is light golden brown.
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Use a slotted spoon to remove the shrimp to a plate lined with paper towel to drain.
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Repeat with all the shrimp.
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In a large bowl mix the mayonnaise, sweet chilli sauce and hot sauce. Tip the hot shrimp into the bowl and stir to coat.
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Assemble:
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Place a shrimp in each baked zucchini cup. Sprinkle with chives and serve immediately.
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Notes:
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To give the zucchini cups the best possible texture, use breadcrumbs (as the recipe is written) instead of flour as seen in the video.
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Tools:
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For the most success making the zucchini cups, use this non-stick Wilton 24 cup mini muffin tin: https://www.amazon.com/Wilton-Perfect-Results-Non-Stick-Cupcake/dp/B004EBS16G. If you do not have a non-stick muffin tin, be sure to grease and flour your pan.
