Grilled Squab Vietnamese style
- 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
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.
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