Shell prawns, leaving tail intact, remove back vein.
Put 1/2 cup oil into 6 individual fireproof dishes, add 30g butter to each dish.
Crush 2 cloves of garlic into each dish.
Seed and finely chop red chillies, divide evenly among dishes.
Put dishes on barbecue, heat until butter has melted and oil is very hot.
Divide prawns between dishes, heat until prawns are cooked.
Serve immediately, sprinkle with parsley.