They are scrumptious! I loved the papaya and shrimp combo, though I'll check it out with sweet taters another time. I did not have annatto water and so i used a little bit of turmeric for colour (no clue how to locate annatto here.) I shallow-fried rather of deep-frying them, adding the toppings towards the pan first after which flowing batter them over, which labored well. Thank you for discussing this, I'd never even heard about Ukoy before but I am glad I've now! (Saw this within the Asian forum somewhere.)
Yummy! I seemed to be craving these because we ate them in a restaurant within the Philippines. I made use of yams rather from the tofu and papaya, but stuck towards the recipe's ingredients apart from that. Used to do reduce the salt to at least one teaspoon. I attempted the arrange- everything-on-a-saucer method initially (I'd seen them make these like this within the restaurant), however it did not work very well for me personally. Next I simply mixed all of the ingredients together and set spoonfuls in to the oil. I additionally found the batter needed about 1/4 cup more flour to carry together. Appreciate writing this recipe. It's lovely.
