Begin by carefully bathing your large tiger prawns in cold water, ensuring they are clean. Use a sharp knife to cut down the backbone of each prawn, stopping just before the tail.

In a food processor, combine room-temperature Westgold salted butter, sticky and aromatic garlic confit, dried chili flakes, anchovy fillets, and a pinch of salt. Blend until completely silky and smooth.

Generously brush the garlic confit butter mixture onto the cut sides of each butterflied prawn. Set the prawns aside while you preheat the BBQ.

Prepare your BBQ by heating it to high, aiming for around 200°C (400°F). Lightly oil the grates to prevent sticking before placing the prawns.

Place the butterflied prawns flesh side down directly onto the hot grill. Cook for about 2 minutes, or until the prawns turn pink.

Gently flip the prawns over to expose the shell side to the heat. Continue grilling for an additional 1-2 minutes until cooked through.

In a small saucepan, melt any remaining garlic confit butter over low heat. Stir in finely diced fresh parsley.

Transfer the grilled prawns to a serving platter, drizzle the prepared garlic butter sauce generously over the prawns, and serve.