Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Cornish game hens -- (14 ounces
     1/4  teaspoon      black pepper
                        - each)
     1/2  teaspoon      five spice powder
   4                    garlic cloves
   1 1/2  tablespoons   Vietnamese fish sauce
                        - -- (nouc mam)
   2                    shallots -- or 3 green onions,
                        - white part only
   1 1/2  tablespoons   light soy sauce
   1 1/2  tablespoons   sugar
   1 1/2  tablespoons   dry sherry
     1/2  teaspoon      salt

Preparation:

This aromatic barbecued game hen can be easily served Western style with rice, coleslaw or a green salad. [But it would be better with Thai cucumber salad or Vietnamese carrot salad. 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.