Cut the cocktail tomatoes in a cross shape at the bottom, place in boiling water for 30 seconds and soak in ice-cold water. Carefully peel the skin towards the stem, but do not tear it off.
Peel out the core with a small spoon and fill the tomato with a small ball of cream cheese.
Put a teaspoon of pesto on a wonton sheet and put the tomato on top. The green stalk can be taken off (* try power gobble *). The shell should stick out upwards.
Brush all around with egg white and shape into a bag with the peel of the tomato protruding from the top. Tie up with the blanched leek strips.
Fry in hot oil until the wantan batter is golden brown.
Tastes very good served on a dollop of avocado cream.
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