Grilled squab vietnamese-style

Yield: 4 servings

Measure Ingredient
\N \N Stephen Ceideburg
4 \N Squab, about 1 lb. each, washed, dried and trimmed of fat
¼ cup Fish sauce or Chinese light soy sauce
2 tablespoons Minced shallots
2 \N Cloves garlic, minced
2 teaspoons Sugar
2 teaspoons Olive oil
1 teaspoon Toasted sesame oil
½ teaspoon Freshly ground black pepper

Slightly sweet, slightly sally, this Asian marinade caramelizes on the grill. Two Cornish game hens may be substituted for squab. Grill the split hens for 7 to 8 minutes per side.

Place each squab on its back on a cutting board. With a sharp knife or poultry shears, split the bird in half through the breast bone. Cut out the backbone.

In a shallow, non aluminum dish, mix remaining ingredients. Add the squab, turn to coat evenly, cover and marinate in the refrigerator for 2 hours or over night. Drain the squab and reserve the marinade.

Prepare a charcoal or gas grill and grill the squab for about 6 minutes. Baste once with reserved marinade; discard marinade. Turn and cook for about 6 minutes longer, or until the juices run clear when pierced with a fork.

170 CALORIES FOR EACH OF 8 SERVINGS: 20 G PROTEIN, 9 G FAT, 1 G CARBOHYDRATE; 129 MG SODIUM; 79 MG CHOLESTEROL.

From "Eating Well", Jan/Feb, 1992.

Similar recipes