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+ servings

Marmite Lotus Root

This marmite lotus root is crunchy on the inside and flavorful with a sticky savory sauce. The recipe is vegan, allium-free and easy to prepare. I shared two ways to prepare the lotus root - fried and air-fried.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Asian, Chinese, Malaysian
Keyword: Alliumfree
Servings: 2
Author: woonheng


  • lbs lotus root


  • 90 g rice flour
  • 90 g all-purpose flour
  • 1 cup plant milk + 1-2 tablespoons water

Sauce (see notes)


  • toasted sesame seeds


  • Prepare the lotus root: Peel off the skin and trim off the ends. Slice each rhizome into 1-cm thick rounds.
  • Create a batter by whisking together rice flour and all-purpose flour with 1 cup of plant milk. If it's too thick, add 1-2 tablespoons of water. The consistency should be thick enough to coat the lotus root with little dripping.
  • To fry the lotus root, add enough oil to a large pan or wok and heat it to 350°F (175°C).
  • Dip lotus root in the batter. Carefully, lower the lotus root into the hot oil. Add as many coated lotus roots as the pan fits with a slight gap. Use a tong or chopstick to flip while cooking. Fry until both sides are golden brown, about 3-4 minutes on each side. (tip: let crust forms before flipping) Fry for a little longer if you want a deeper color.
  • To air-fry, preheat to 390F (200°C). Then, grease the inner rack with oil. Place battered lotus root in and spray the top with additional oil. Air-fry until golden brown, about 10-12 minutes (please take a peek once in a while to avoid over cook) with a flip in between. Repeat either method until all lotus root is fried.
  • Prepare the sauce. Whisk together marmite, water, soy sauce, vegan oyster sauce, maple syrup, and sugar in a bowl until sugar is dissolved
  • Heat a pan over medium heat. Slowly pour the sauce in. Stir with a spatula and cook until the sauce starts to thicken.
  • Add the lotus root and quickly toss to combine.
  • Serve warm with sesame seeds with a bowl of rice.



  • If you haven't tried marmite before, please start with the lower amount. The sauce is thick and please add more water and adjust the taste for a more saucy dish.
  • Please note I'm using light soy sauce which is less salty than the original. If you use other soy sauce, please adjust the amount of saltiness accordingly.