Deep-frying by traditional methods trebles the kilojoule content of the potatoes, but there are several ways to control this. Traditional chips are made with floury potatoes that soak up fat: use waxy varieties instead. Do not peel them as the skin helps to reduce the fat and is a good source of fiber. And cut chips in thick wedges rather than thin fries so that there is less surface area and the chips will therefore absorb less fat.

Dripping or lard used to be the traditional cooking medium; but for healthier chips, switch to v egetahle oils. Such as sunflower or peanut, which are high in mono-and polyunsaturated fats. Be sure the oil is hot enough: when the temperature is too low, the chips will absorb more fat.

** Asian Online Recipes **

Makes: 30
Preparation time: 20-30 minutes
Cooking time: 10 minutes to steam of 15-20 minutes to deep-fry

Ingredients:
1 spring onion, green and white parts, finely chopped
5 water chestnuts, finely chopped
125 g green shrimps, shelled, deveined and minced
250 g finely minced pork
1 egg, lightly beaten
A pinch of black pepper
1 tablespoon light soy sauce
1 tablespoon sesame oil
2 teaspoons cornflour
30 won ton skins, each 5 cm square

Method:
Combine all of the ingredients except the won ton skins in a bowl. Test the seasoning of the stuffing mixture by bringing a pan of water to the boil, dropping 1 teaspoon of the mixture into it and cooking it for just a minute. Taste the stuffing and adjust the seasoning as necessary. Take one won ton skin at a time and place 1 heaped teaspoon of the mixture in the center of each. Then moisten the four edges of the won ton skin, gather up the corners and twist lightly to form a little pouch. Place the won tons on a slightly oiled plate, twisted side up but not touching each other, and steam them in a wok for 10 minutes. Or deep-fry them for 15-20 minutes until crisp.

** Asian Recipes **

Stuffed won tons are simple to make at home. The only special ingredients you need are the won ton skins, which are now widely available either frozen or fresh in Asian food stores.

Minced pork and fresh shrimps are the essential ingredients for the stuffing. And by using the crunchy water chestnuts and the firm white tops of spring onions in the stuffing provides the right contrast to the soft texture of the won ton skins.

** Asian Online Recipes **

Yum Cha, also known as dim sum and tien sin, is a collection of little snacks served to accompany tea. It is a tradition that began in Chinese tea houses aroung 500 years ago.

Many dishes, primarily breakfast fare but now also lunch and dinner, are served, usually from trolleys piled high with steaming baskets. Popular yum cha dishes include custard tarts, dumplings such as siew mai (filled with shrimps and pork) and steamed won tons.

** Asian Online Recipes **