Yield: 4 Servings
|4||Cornish game hens (14 ounces each)|
|2||Shallots, or 3 green onions, white part only|
|¼ teaspoon||Black pepper|
|½ teaspoon||Five spice powder|
|1½ tablespoon||Vietnamese fish sauce (nouc mam)|
|1½ tablespoon||Light soy sauce|
|1½ tablespoon||Dry sherry|
This aromatic barbecued game hen can be easily served West- ern style with rice, cole slaw or a green salad. [But it would be better with Thai cucumber salad or Vietnamese carrot salad. Mmmm... S.C.] 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.