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Title: Barbecued Vietnamese Five-Spice Cornish Game
Yield: 4 Servings

Ingredients

      1    stephen ceideburg
      4    cornish game hens (14 ounces
           - each)
      4    garlic cloves
      2    shallots, or 3 green onions,
           - white; part only
  1 1/2 tb sugar
    1/2 ts salt
    1/4 ts black pepper
    1/2 ts five spice powder
  1 1/2 tb vietnamese fish sauce (nouc
           -mam)
  1 1/2 tb light soy sauce
  1 1/2 tb dry sherry

Instructions

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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