Cajun Prawn Cups

To make the taco cups (can be done 2-3 days before and stored in an airtight container):

1. Cut out 12 circles out of some tortillas (use cookie cutters, a chefs ring or simply cut around a cup with a knife)
2. Brush the circles with a little vegetable oil on both sides. Pop into a muffin tin and press into the bottom.
3. Bake for 6-7 minutes in a preheated oven at 200C/180C Fan/ Gas 6. Remove from the oven and cool in the tin.

To make the prawns (can be cooked the day before if you are happy having cold prawns, and stored in the fridge till needed):

1. Melt a chunk of butter in a frying pan, sprinkle 12 king prawns in a little cajun seasoning and fry until cooked through (about 3-5minutes).

For the Chipotle Mayo:

1. Mix 2tbsp mayo with 2tsps of Chipotle paste (or adjust to taste- I think this has a kick without being overwhelming, but everyone is different)

For the rest:

1. Finely dice some pineapple and gem lettuce (you only need a small amount and it's better in very small cubes).

To assemble (suggest half a day in advance then store in the fridge):

1. Spoon a small amount of mayo into the taco cups. Top with a little diced pineapple or mango, and diced gem lettuce️. Top with a prawn