In a food processor add shrimp, egg and salt to taste and pulse until a paste has been made. It does not have to be fully smooth. Transfer to a bowl and add chives, parsley and 1/2 the zest of one lemon. Transfer to a piping bag and reserve in fridge.
Make the tempura batter by mixing tempura mix and soda water with a whisk until well combined. Batter should be on the thinner side. Add a couple of ice cubes and reserve in the fridge.
Stuff zucchini blossoms with shrimp mix and toss them in flour, remove excess flour and dip them in tempura batter. Fry in a preheated pot of oil at (375F) until golden brown. Around 3 minutes. Remove from pot and reserve on a towel to remove excess oil.
For the dip, strain feta and whisk or mix vigorously with a spoon until smooth and spread on a bowl or plate. Render ‘nduja sausage with olive oil, add vinegar. Top whipped feta with the ‘nduja sauce Enjoy.