Barbecued Vietnamese Five-Spice Cornish Game Hens

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4 Cornish hens (14 ounces each)

4 garlic cloves

2 shallots, or 3 green onions (white part only)

1 1/2 tablespoons sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon five-spice powder

1 1/2 tablespoons Vietnamese fish sauce (nuoc mam)

1 1/2 tablespoons light soy sauce

1 1/2 tablespoons dry sherry

Nuoc Cham Dipping Sauce (See recipe)

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