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!

Makes 4 croquettes.

An original recipe prepared for us by Aiya Japan.



    • 2 Tbsp Aiya Culinary Grade Matcha
    • 1 can small scallops
    • 8 shrimps
    • 5 Tbsp olive oil
    • 4 Tbsp flour
    • 2 cups milk
    • salt, pepper, and nutmeg, to season (if desired)
    • watercress and lemon, to top (if desired)


    • flour
    • beaten egg
    • breadcrumbs (we recommend panko)
    • oil


    1. Sift the Matcha and dissolve it in a small amount of warm water, making a smooth paste with no lumps.
    2. Drain the juice from the canned scallops.
    3. Devein and shell the shrimp and then cut them into ¼" length pieces.
    4. Heat the olive oil in a pot and saute the shrimp in it. Add in the flour and sautee together.
    5. Lower the heat and all the milk. Simmer until it begins to thicken.
    6. Season with salt and pepper to taste.
    7. Mix in the dissolved Matcha and scallops and then transfer to a baking pan.
    8. Let the mixture cool slightly and then place in the freezer to chill.
    9. Once it has properly chilled, portion out into single bite size servings and then shape each portion into a ball.
    10. Coat each rolled ball in flour, egg, and then breadcrumbs.
    11. Heat your frying oil on medium heat until it reaches 350F. Fry each croquette until it turns golden brown.
    12. Garnish with 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.


    Click below to purchase the Culinary Grade Matcha used in this recipe: