Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    squab -- about 1 lb. each,
                        -- washed, dried and
                        -- trimmed of fat
     1/4  cup           Vietnamese 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
     1/2  teaspoon      freshly ground black pepper

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