Serves:

Ingredients:

Stephen Ceideburg
4 Cornish game hens (14 ounces
each)
4 Garlic cloves
2 Shallots, or 3 green onions,
white part only
1 1/2 tb Sugar
1/2 ts Salt
1/4 ts Black pepper
1/2 ts Five spice powder
1 1/2 tb Vietnamese fish sauce
(nouc mam)
1 1/2 tb Light soy sauce
1 1/2 tb Dry sherry

Method:

This aromatic barbecued game hen can be easily served West- ern style with rice, cole slaw or a green salad.
Halve the hens through the breast.
Flatten with the palm of your hand.
In a mortar or food processor, pound or mince garlic, shallots and sugar.
Add remaining ingredients and mix thoroughly.
Pour mixture over hens; marinate for at least 2 hours or overnight in refrigerator.
Set hens, skin-side down, on grill and barbecue over medium coals for 15 minutes.
Turn and barbecue 15 minutes longer or until they are thoroughly cooked.
Serve with Nuoc Cham dipping sauce.