1. Mix together the orange marmalade, sesame seeds, coriander and a little salt.
2. Marinate the prawns in the marinade and refrigerate until use.
3. Cut the carrots and spring onions into julienne.
4. Core and slice the cucumber.
5. Mix white wine vinegar, honey and salt to make a honey brine.
6. Toss the vegetables in the honey glaze and refrigerate for at least 30 minutes. Before serving, drain the vegetables from the brine.
7. Warm the bao and fill them with the orange marinated tiger prawns and honey pickled vegetables.
8. Finish by topping the bao with thousand island dressing.
