Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "cbb59ddb6c714d36a824893ca7ff6c6a",
    "updated": "2025-05-11T19:46:37.855Z",
    "title": "Tempura Vegetables with Dipping Sauce",
    "subtitle": "The key to achieving crispy tempura batter is to fold the mixture gently rather than whisk it, and lumps are completely acceptable. Follow these guidelines, and you'll soon enjoy delightfully light, crispy-coated vegetables that pair perfectly with your preferred dipping sauces. This appetizer is visually appealing, flavorful, and satisfying.",
    "description": "",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "oil for deep-frying (ideally groundnut oil as it has a higher smoke point).",
          "plain (all-purpose) flour",
          "cornflour (cornstarch).",
          "baking powder",
          "salt",
          "iced water or ice-cold soda water",
          "selection of your favourite vegetables cut into thin slices, such as courgette (zucchini), onion, pepper, carrot, sweet potato, baby com"
        ]
      },
      {
        "section": "For the dipping sauce",
        "ingredients": [
          "sheets kombu seaweed flakes, crumbled",
          "water",
          "mirin",
          "light soy sauce",
          "sugar"
        ]
      }
    ],
    "instructions": [
      "To prepare the dipping sauce, place the crumbled kombu sheets in a bowl and pour the water over them.",
      "Let the mixture steep for 3-5 hours, then remove the kombu pieces, reserving the kombu-infused water.",
      "Combine the kombu water, mirin, soy sauce, and sugar in a saucepan, bring to a boil, then remove from heat and allow to cool.",
      "Pour the sauce into a serving bowl.",
      "Heat the oil for deep-frying in a large saucepan over medium heat.",
      "In a large bowl, mix together the plain flour, cornflour, baking powder, and salt.",
      "Add the iced water and gently fold the mixture with a fork—small lumps of flour in the batter are acceptable and desired to maintain lightness; avoid overmixing to prevent gluten development.",
      "Dip the vegetable slices into the batter one at a time, then carefully lower them into the hot oil, working in batches.",
      "Fry each batch for 3-5 minutes, turning occasionally to ensure even cooking and color.",
      "Drain the fried vegetables on kitchen paper and serve hot with the dipping sauce."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]