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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

Recipe provides approximately:

Total Fat

For 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.

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 a food 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 allergens and other product information.

  • Aioli dip:
  • 3g Garlic, crushed
  • 22g Mayonnaise, full fat e.g. Hellman’s
  • 1g Lemon juice
  • Salt and black pepper - To taste
  • Calamari
  • Vegetable Oil* for deep fat fryer (As per manufacturer’s instructions)
  • 15g Egg, beaten
  • 10g MCTprocal
  • 30g Squid rings, raw
  • * approximately 10g oil absorbed in cooking process and factored into nutritional content