In a pan, heat the milk, water and lard until it boils.
In another bowl, place the tapioca starch and salt.
Add the boiling milk to the starch and mix well to blanch.
When it is warm, add the egg and mix well until a homogeneous dough forms.
Shape the doughnut and place it on the baking tray.
Bake in a preheated oven at 200ºC until golden.

For the butter
In a mixer, beat the butter until it is aerated.
Add the water little by little and let it incorporate. Reserve.
Cut the shrimp into small cubes, season with salt and pepper.
Saute the shrimp and let it cool.
Add the shrimp with the butter, season with salt, pepper, garlic, lemon zest and basil.

Serve the donut still hot with the butter.

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