Grilled squab vietnamese-style

4 servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
4 Squab, about 1 lb. each, washed, dried and trimmed of fat
¼ cup Fish sauce or Chinese light soy sauce
2 tablespoons Minced shallots
2 Cloves garlic, minced
2 teaspoons Sugar
2 teaspoons Olive oil
1 teaspoon Toasted sesame oil
½ teaspoon Freshly ground black pepper

Directions

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.

170 CALORIES FOR EACH OF 8 SERVINGS: 20 G PROTEIN, 9 G FAT, 1 G CARBOHYDRATE; 129 MG SODIUM; 79 MG CHOLESTEROL.

From "Eating Well", Jan/Feb, 1992.

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