Barbecued Vietnamese Five Spice Cornish Game Hens
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.