Step 1

Cut 17 x 6cm/2.4" rounds, microwave to soften, oil and salt, press into upside muffin tin. Bake 12 minutes, cool in tin. Fill!

Step 2

Preheat the oven to 180°C/350°F (160°C fan-forced). Get a standard 12 hole muffin tin.

Step 3

Cut circles from the tortillas using a 6cm / 2.4" cutter. (Note 6 on using offcuts)

Step 4

Warm - Spread half on a dinner plate and microwave for 30 seconds on high (makes them pliable). Spray the warm tortillas lightly with oil, sprinkle with half the salt.

Step 5

Wedge - Turn the muffin tin upside down. Wedge the tortillas salt side down between the muffin tin holes - they fold into taco shapes! Repeat with remaining rounds.

Step 6

Spray the surface of the tortillas lightly with oil (no salt).

Step 7

Bake for 12 minutes, or until quite golden and crispy. Cool in the muffin tin so they set. (Stays crisp 2 days!)

Step 8

Dice the prawns into small 5mm / 0.2" cubes (for large, cut in half horizontally, lengthwise then chop - see video).

Step 9

Mix the Marie Rose sauce in a bowl. Then stir the prawns through, just before assembling.

Step 10

Fill taco shells with prawn cocktail filling, sprinkle with chives. To keep them upright, place on a bed of rock salt or dried beans for serving.

Step 11

Pass around, bask in praise, be coy when people ask how you made those marvellous mini taco shells!