For the dough recipe, I adopted the one from fried ricotta pasta , but I cut down the amount of ricotta cheese (50%) and replace salt & pepper with 1 tablespoon of sugar.
To make the azuki bean paste, you can refer Ari Rapkin recipe . Since I didn't add the vegetable shortening as per specified, my paste feels a bit dry, but it's still quite ok in this deep-fried dessert.
The caramel sauce's recipe is from Emeril Lagasse. I also drizzled some ready-made chocolate sauce on the caramel sauce, then used a toothpick to stir out some patterns.