Grilled Squab Vietnamese style

Cooking MethodGrilling

Ingredients

4 squab, about 1 lb. each, washed, dried and trimmed of fat
1/4 c fish sauce or Chinese light soy sauce
2 tb minced shallots
2 cloves garlic, minced
2 ts sugar
2 ts olive oil
1 ts toasted sesame oil
1/2 ts freshly ground black pepper

Instructions

Yield: 4 servings. 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.