Shredded carrots, onions, and kale clumped together into a crispy vegetable bird's nest.
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Thoroughly dry the sliced onions, carrots, and kale with paper towels to ensure maximum crispiness.
In a large bowl, toss the vegetables with 2 tablespoons of the flour until they are lightly and evenly coated.
In a separate small bowl, whisk the egg yolk and ice-cold sparkling water together; do not overmix, a few lumps are fine.
Add the remaining flour, starch, and salt to the liquid mixture, stirring very briefly with chopsticks to create a thin batter.
Pour the batter over the floured vegetables and toss gently until the pieces are just clinging to each other.
Heat the oil in a deep pan to 340°F (170°C). Use a flat spatula or a small plate to slide a small 'nest' of the mixture into the hot oil.
Fry for 2 minutes on one side, then carefully flip and fry for another 1-2 minutes until golden brown and rigid.
Drain the nests on a wire rack or paper towels and serve immediately with tempura dipping sauce or a sprinkle of sea salt.
