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Preheat the oven to its highest setting.
Use sharp scissors to carefully cut the prawn shells along the back and the belly from the tail up to the bottom of the head and remove one half of each shell.
Cut the heads open along the belly side and hinge open to butterfly. Carefully devein the prawns.
In a heavy-based saucepan, cook the butter over medium heat until light brown.
Once ready, take off the heat for about 1 minute to cool slightly, and then add the tamari a little at a time until seasoned to taste.
Preheat a baking tray or large frying pan in the oven for a few minutes.
Place the prawns shell-side down in the hot tray, drizzle over some oil and roast until just cooked (roughly 1.5–2 minutes).
Carefully transfer the prawns to a large platter, pour over the brown butter, season with pepper and scatter over the fried capers.
Serve with lemon cheeks on the side.