For the spicy mayo: Mix together the mayonnaise, honey, kimchi paste, Sriracha and smoked paprika in a bowl. Measure out 1 cup of the spicy mayo for the filling.
For the filling: Gently fold together the crabmeat, cream cheese, bacon, spicy mayo, scallions and onions, being careful not to break down the crabmeat.
To build the wontons, place 1 teaspoon of the filling onto the center of a wonton skin. Brush some egg wash around the perimeter of the skin and fold it into a triangle, making sure that the edges are completely sealed. Repeat with the remaining filling and wonton skins.
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Deep-fry the wontons until golden brown. Transfer to a paper towel for a moment to release the excess oil. Serve hot.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Arnold Myint