Matcha Cream Croquettes
Light, crunchy, and beautifully green, our Matcha Cream Croquettes are filled with fresh, delicious seafood. They are without a doubt the perfect recipe for any gathering!
[Serves 4]
[Ingredients]
Aiya Cooking Grade Matcha........... 2 tbsp
Canned Scallops (small).................. 1 can
Shrimp.................................................. 8 shrimp
Olive Oil................................................ 5 tbsp
Flour..................................................... 4 tbsp
Milk........................................................ 2 cups
Seasoning (all to taste):
Salt , Pepper, and Nutmeg
Coating and Frying (all as needed):
Flour, Beaten Egg, Breadcrumbs (Panko are best), and Oil
Garnish:
Watercress and Lemon
Tip: If you are making this recipe during the summer or in a warm area, the cream croquettes can melt from the heat of your hands so let them completely set in the freezer before shaping into balls.
[Directions]
- Sift the Matcha and dissolve it in a small amount of warm water, making a smooth paste with no lumps.
- Drain the juice from the canned scallops.
- Devein and shell the shrimp and then cut them into 1/4 inch length pieces.
- Heat the olive oil in a pot and saute the shrimp in it. Add in the flour and sautee together.
- Lower the heat and all the milk. Simmer until it begins to thicken.
- Season with salt and pepper to taste.
- Mix in the dissolved Matcha and scallops and then transfer to a baking pan.
- Let the mixture cool slightly and then place in the freezer to chill.
- Once it has properly chilled, portion out into single bite size servings and then shape each portion into a ball.
- Coat each rolled ball in flour, egg, and then breadcrumbs.
- Heat your frying oil on medium heat until it reaches 350 degrees. Fry each croquette until it turns golden brown.
- Garnish with watercress and lemon.
