Place the can in a large, wide stockpot. Add water to the pot until it reaches halfway up the sides of the can. Bring water to a boil. Reduce heat to low, cover pot and simmer for about 2 hours or until a tester inserted into the bread comes out clean. As the bread steams add more water to keep the water level half way up the can.
Drop slices into hot oil, and cook until golden brown.
Remove from the fryer and lay slices on paper towel to remove excess fat, then transfer to a bowl. Sprinkle seasoning over the still hot potatoes, tossing to evenly coat. In a saucepan over medium heat simmer water with the sugar. Let syrup boil gently for a few minutes, then stir in lemon juice, zest, and lemon grass. When syrup returns to a boil, remove saucepan from heat and set aside until cool.