These are delicious! I loved the papaya and shrimp combo, though I'll try it with sweet potatoes another time. I didn't have annatto water so I used a bit of turmeric for colour (no idea where to find annatto here.) I shallow-fried instead of deep-frying them, adding the toppings to the pan first and then pouring batter over them, which worked well. Thanks for sharing this, I'd never even heard of Ukoy before but I'm glad I have now! (Saw this in the Asian forum somewhere.)
Yum! I'd been craving these since we ate them at a restaurant in the Philippines. I used sweet potato instead of the tofu and papaya, but stuck to the recipe's ingredients other than that. I did decrease the salt to 1 teaspoon. I tried the arrange- everything-on-a-saucer method at first (I'd seen them make these like that in the restaurant), but it didn't work so well for me. After that I just mixed all the ingredients together and put spoonfuls into the oil. I also found the batter needed about 1/4 cup more flour to hold together. Thank you for posting this recipe. It's lovely.