Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg 1/2 ts Salt
4 Cornish game hens (14 ounces 1/4 ts Black pepper
-each) 1/2 ts Five spice powder
4 Garlic cloves 1 1/2 tb Vietnamese fish sauce
2 Shallots, or 3 green onions, -(nouc mam)
-white part only 1 1/2 tb Light soy sauce
1 1/2 tb Sugar 1 1/2 tb 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.

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