Mix egg yolk, 100 ml cold water and 1 pinch of salt. Stir in flour and starch and let it rest for about 1 hour. Peel and wash the carrots. Blanch carrots in salted water for 3-4 minutes, then rinse under cold water. Wash the herbs and dab dry well. Cut 2/3 of the chives into thin rolls. Finely chop the leaves of one stalk each of basil and parsley.
Mix cream cheese, yoghurt and chopped herbs and season with salt, pepper and paprika. Halve Parma ham lengthwise and wrap each carrot in 1/2 slice of Parma ham. Heat the oil in a small high pot. Remove coarse stalks from the herbs. Pull the herbs through the tempura dough and fry in portions in the hot oil for 1-2 minutes. Drain the herbs on kitchen paper. Garnish the dip with chives and serve with the herbs and carrots
1 hour waiting time