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1
To make the lemon grass sauce, heat 1 tablespoon of the peanut oil in a small saucepan on medium-high heat.
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2
Saute the green onions, lemon grass, red bell pepper, ginger, and garlic until soft, about 2 minutes.
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3
Add the chicken stock, rice wine vinegar, soy sauce, sugar, chili garlic paste, and black beans.
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4
Bring to a simmer for 5 minutes.
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5
Add the dissolved cornstarch and simmer, stirring frequently, until the sauce becomes glossy and thickens, about 2 more minutes.
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6
Set aside.
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7
To wok-fry the crab, heat 2 tablespoons of peanut oil in a wok over high heat until almost smoking.
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8
Toss in the crab pieces (including the carapace or top shell), add the sake, and cover.
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9
Allow to steam 2 to 3 minutes.
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10
Add the lemon grass sauce and simmer until the crab is heated through and the sauce thickens to desired consistency, about 1 to 2 minutes.
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11
On a large plate or platter, arrange the crab with the carapace (top shell) back on top so it looks roughly like a whole crab again and pour all the sauce over and around it.
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12
You'll need crab-crackers, a side bowl for the shells, a stack of napkins, and bowls of warm lemon water to clean your hands.
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13
Serve this with steamed white rice.
