All the elements of this starter can be prepared a day ahead and simply arranged on the plates at the last moment.
300g (10½oz) cooked prawns or shrimps in the shell
½ tsp curry powder
200g (scant 1 cup) mayonnaise
salt and freshly ground pepper
1 quantity confit tomatoes
1 avocado
juice of 1 lemon
Peel all the prawns, leaving eight with their heads still attached for the garnish; set these aside. Dissolve the curry powder in 1 tbsp warm water, then add to the mayonnaise, mixing thoroughly with a whisk. Delicately mix in the prawns and season with salt and pepper to taste.
Cut the confit tomatoes into 1 cm (½in) wide strips. Peel the avocado with a sharp knife and cut into quarters, discarding the stone. Thinly slice each quarter, keeping it intact at one end, then fan out and sprinkle with a few drops of lemon juice.
To serve, divide the prawns in mayonnaise between 4 plates, top each serving with a poached egg, and arrange an avocado fan on top. Scatter the confit tomato strips around the prawns and garnish the edge of the plates with the whole prawns.