To CookHeat 1 tbsp of the sesame oil in a wok over high heat. Add the eggs and gently scramble until cooked. Remove the eggs and set aside.Heat 1 tbsp of the sesame oil in a wok over high heat. Add the spring onions and cook, stirring constantly, for about 30 secs or until fragrant. Add the rice and cook, stirring constantly, for 30 secs. Add the soy sauce, salt, pepper, and cooked eggs, cooking while stirring constantly for another 30 secs. Add the remaining 1 tbsp of sesame oil and cook, stirring constantly, for 10 more secs. Turn off the heat.To plate the rice, arrange 4 plates, and ready 4 small bowls to serve as molds (rice bowls are ideal). Spoon ¼ of the cooked rice into each bowl, then quickly flip the bowl over, and rest it onto the plate rice side down. Do not remove the bowl for now; it will keep the rice warm. Repeat with the remaining 3 bowls. Set aside.To Cook AnkakeCombine the crab, chicken stock, lettuce, ginger, salt, and pepper in a saucepan and bring to a boil. Let the ankake simmer for 2 mins over medium heat, stirring occasionally. Add the potato starch mixture and cook, stirring constantly, for about 15 secs. Remove from the heat.Removing the bowls covering the rice. Pour about ¼ of the ankake either alongside each serving of rice or over it, as you desire. Serve immediately.