Infuse vegetable oil with lemongrass stick at 100 degrees celcius for five minutes.
Whisk the egg whites into hard peaks.
Whisk all other ingredients, except lemon tree leaves, starting with the dry ingredients.
Fold in the egg whites to puff up the mix.
Set the oil on 175 degrees celcius.
Dip the lemon tree leaves in batter and fry till golden brown.
Set aside on paper towel to soak up excess oil.
Dust them in caster sugar, palm sugar and citrus zest to serve.