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Calamari with Aioli Dip

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  • 3:1 ratio
  • RECIPE MAKES: 1 portion
  • PREP TIME: 5 minutes
  • COOK TIME: 4 minutes

This recipe makes 1 portion which contains:

Total fat
Energy (calories)

Method for Ailoi Dip: Step 1

In a bowl mix all the ingredients for aioli together, cover and leave to chill in the fridge until ready to serve.

Method for Calamari: Step 1

Preheat oil in deep fat fryer to 180˚C.

Step 2

In a bowl, mix the egg and MCTprocal to make a batter.

Step 3

Add the squid rings to the batter and mix, ensure they are well covered and all batter is used.

Step 4

Using tongs, place each piece of squid into the deep fat fryer individually. Note: they will sink to the bottom of fryer and gradually rise during cooking.

Step 5

Cook for 2 minutes, using the tongs turn each over and cook for a further 2 minutes.

Step 6

Remove the calamari from the fryer whilst gently shaking excess oil before serving.

Step 7

Serve with the chilled aioli dip.

MCTprocal is foods for special medical purposes and must be used under
medical supervision.

This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergen and other product information.

Always check with your dietitian what is suitable for you.

  • Aioli Dip
  • 3g Garlic, crushed
  • 22g Mayonnaise, full fat e.g. Hellman's
  • 1g Lemons juice
  • Salt and black pepper To taste
  • Calamari
  • Vegetable Oil* for deep fat fryer as per manufacturer's instructions
  • 15g Eggs, beaten
  • 10g MCTprocal™
  • 30g Squid rings
  • *approximately 10g oil absorbed in cooking process and factored into nutritional content