Free Recipe Grilled Squab Vietnamese-Style
Recipe Type: P Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 8
Ingredients for Grilled Squab Vietnamese-Style Recipe
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
Grilled Squab Vietnamese-Style Preparation
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. EHUNT@BSC835.BSC.EDU (ERIC HUNT) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen”s MM Recipe Archive, .
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