Fish Roll In Sweet and Sour Sauce

Ingredients:
Fish fillet 500gm
Black mushroom shredded 4 nos
Chicken ham 100gm
Celery (cut into 5cm strip) 6 stalks
Carrot (cut into 5cm strip) 20gm
Potato starch 150gm
Oil for deep-frying 300ml

For Marinade:
Salt 1tsp
Sugar 1tsp
White pepper powder 10gm
Sauce :
Canned pineapple syrup 100ml
White vinegar 1tsp
Sugar 1tsp
Tomato Ketchup 2tbsp
Potato starch mixture
Potato starch 1tbsp
Water 2tbsp
Batter:
Flour ½ cup
Chicken egg 1 nos
Baking powder 1tsp
Water 100ml

Preparation:
1. Wash and pat dry fish fillet. Cut fish crosswise into 5cm by 4cm of about 0.5cm thickness. Marinate fish for 5 minutes
2. Spread a piece of sliced fish on a plate. Sprinkle on a little potato starch and the place on the fish, crosswise, 1 piece of chicken, black mushroom, carrot and celery each. Roll fish up. Repeat the remaining.
3. To make batter, sieve flour and baking powder into a basin. Add egg and bled slowly. Include the water gradually and stir batter till you get a dripping consistency.
4. Heat oil for deep-frying. When the oil is hot, dip fish roll one at a time into the batter to coat evenly. Deep-fry fish rolls for 2 minutes till golden brown. Remove and drain on kitchens paper towel. Arrange them on serving platter.
5. To prepare sauce, chop all ingredients. Heat 1 tbsp of oil. Add in all ingredients and fry till fragrant. Include sauce mixture and boil them.
6. Prepare potato starch mixture and stir this briskly into the sauce. Keep stirring for minutes till sauce thickens. Lastly, pour sauce over fish rolls. Serve.