Bolo do caco with sourdough starter

Boil the sweet potatoes until cooked, then mash them well until you get a smooth puree and let it cool.

Dissolve the sourdough starter in 100 g of lukewarm water and let it rest for 10 minutes.

Add the flour and sweet potato puree, start kneading while gradually pouring the remaining 80 g of water.

When the dough has absorbed the water, add the salt and knead until the dough is elastic and smooth.

Transfer the dough to a bowl, cover with cling film and let it rise until doubled in volume.

Divide the dough into 100 g pieces, form small loaves and flatten them to a thickness of about 2 cm.

Let the small loaves rise again covered with a clean cloth for another hour.

Cook in a pan with a lid for 3-4 minutes per side or in a preheated oven at 180°C for about 20-25 minutes.

For the garlic butter: blend the cold butter to a cream with a pinch of garlic powder and coriander or parsley to taste.

For the shrimp marinade: mix lime juice, lime zest, coconut sugar, garlic powder, grated ginger, soy sauce and extra virgin olive oil.

Immerse the shrimps in the marinade and let them absorb the flavors in the refrigerator for about 1 hour.

Cook the marinated shrimps in a pan or on the grill for a few minutes per side until they turn pink and slightly caramelized, keeping their juiciness.