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!

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

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

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.

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.

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

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

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

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

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.

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