INGREDIENTS

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

DIRECTIONS

• Croquettes
• 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 sauté 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.
• Coating
• 1. Coat each rolled ball in flour, egg, and then breadcrumbs.
• 2. Heat your frying oil on medium heat until it reaches 350°F. Fry each croquette until it turns golden brown.
• 3. Garnish with watercress and lemon.