Preheat the oven to 350 degrees F and spray a non-stick mini muffin pan with oil or cooking spray.
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.
Add the eggs, salt, scallion, dill, parsley and cheese to the bowl. Stir well to mix. Add the breadcrumbs and stir again to combine.
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.
Use a teaspoon to press the mixture into cup shapes in the muffin tin, as in the video.
Bake for 12-15 minutes until just starting to turn golden brown around the top edges.
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.
Make the shrimp:
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.
Half fill a deep frying pan with the canola oil. Heat to 375 degrees F.
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.
Use a slotted spoon to remove the shrimp to a plate lined with paper towel to drain.
Repeat with all the shrimp.
In a large bowl mix the mayonnaise, sweet chilli sauce and hot sauce. Tip the hot shrimp into the bowl and stir to coat.
Place a shrimp in each baked zucchini cup. Sprinkle with chives and serve immediately.
To give the zucchini cups the best possible texture, use breadcrumbs (as the recipe is written) instead of flour as seen in the video.
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.