Marinate the jumbo shrimp:
Shell half the jumbo shrimp, set aside the heads and shells for the broth. Mix all the marinade ingredients: oils, lemongrass, coriander and garlic and add the jumbo shrimp, set aside.
Heat the oil, add the jumbo shrimp heads and shells and cook coloured. Add the onions, red peppers, lemongrass, garlic, ginger, galangal, diced tomato, coconut milk, chicken broth, kaffir lime leaves and Szechuan pepper. Bring to the boil, simmer for approximately 10 minutes. Strain through a china cap sieve. Correct seasoning and the consistency if necessary. Set aside.
Peel the lotus and cut into 3 mm thick slices. Place into acidulated water for 20 minutes. Drain and pat dry. Heat oil in a pan and brown the lotus slices, add chicken broth and simmer for 5 minutes. Set aside. Cut the red peppers into batons 5 cm long and 2 cm wide. Cook in oil with lemongrass over low heat; remove from the heat and leave to finish cooking in the pan.
Sauté the jumbo shrimp:
Remove jumbo shrimp from the marinade, keep marinade. Sauté the jumbo shrimp in a pan with a little marinade, season and set aside. Add bean sprouts to the pan and sauté with spring onions for a few seconds. Set aside. Wilt the pieces of bok choy in the same pan.
Arrange the bean sprouts in the center of shallow dishes along with the lotus slices and red pepper batons, bok choy and sautéed jumbo shrimp. Emulsify the broth with a hand held blender and pour around the jumbo shrimp and vegetables, and serve the remainder in glasses. Decorate with black sesame seeds, coriander leaves and freshly grated lime.