To begin, wash and peel the vegetables. Julienne green papaya, carrots, and sweet potato into thin matchsticks. Place in a large bowl and set aside for mixing. Move to the batter preparation.

In a separate bowl, combine plain flour, rice flour, salt, pepper, and annatto powder. Gradually whisk in cold water and beat in the egg until a smooth, slightly runny batter forms. Transition to combining vegetables.

Add the prepared vegetables and sliced onion to the batter. Mix gently to ensure each strand is lightly coated. Proceed to incorporate the shrimp.

Rinse the small shrimp well. Pat them dry to avoid splattering during frying. For a traditional texture, keep shells and heads on. Move to folding shrimp into the batter.

Fold the shrimp into the vegetable batter, ensuring even distribution. The mixture should be loose, not thick. Get ready to fry.

In a wide pan or wok, heat enough oil for shallow frying to 180°C. Test by dropping a small bit of batter into the oil; it should sizzle and float to the surface. Prepare for shaping the fritters.

Ladle a portion of the batter with vegetables and shrimp and gently slide it into the hot oil, flattening slightly with the back of the ladle. Continue shaping one or two fritters at a time.

Fry each fritter for 3 to 4 minutes on each side until golden and crisp. Avoid overcrowding the pan to maintain oil temperature. Move to draining.

Lift the fritters with a slotted spoon and place them on a wire rack or kitchen paper. Let them drain for a few minutes to keep their crunch. Prepare for plating.

Serve Ukoy hot with a bowl of spiced cane vinegar for dipping. Arrange on a banana leaf or platter. For extra flavour, garnish with fresh chillies or herbs. Best eaten while freshly crisp.