Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
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

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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