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": "26a4ba16287d4c1693d9fa6f841292b0",
    "updated": "2025-05-20T07:05:27.254Z",
    "title": "Rice Balls | Onigiri",
    "subtitle": null,
    "description": "Onigiri are a popular and convenient meal, perfect for making any dish both enjoyable and portable. They can be stuffed with a variety of fillings, with seafood being particularly well-suited. Adding a crispy fried tempura shrimp inside gives a delightful crunch.",
    "ingredients": [
      {
        "section": "For the tempura shrimp",
        "ingredients": [
          "about 960 ml peanut or vegetable oil, for frying",
          "all-purpose flour",
          "baking powder",
          "sesame oil",
          "ice water",
          "peeled, deveined prawns with tails"
        ]
      },
      {
        "section": "For the onigiri",
        "ingredients": [
          "water, at room temperature",
          "salt",
          "cooked white japonica rice, prepared according to the basic rice (gohan) recipe and cooled to room temperature",
          "fresh shiso leaves",
          "sheets toasted nori cut into (25.4 mm)-wide strips, or precut toasted nori strips"
        ]
      }
    ],
    "instructions": [
      "To prepare the tempura shrimp:",
      "1. Line a plate with paper towels. Fill a medium saucepan with about 4 inches of vegetable oil and heat over medium-high heat until it reaches 325°F.",
      "2. In a large bowl, whisk together the flour, baking powder, and sesame oil. While whisking steadily, gradually pour in the ice water. Mix until just combined; the batter may be slightly lumpy, which is fine.",
      "3. Dip each shrimp into the batter individually, then carefully place them into the hot oil. Fry the shrimp in batches to avoid overcrowding. Cook each shrimp for about 2 minutes, turning once, until they are golden brown and crispy all over.",
      "4. Transfer the cooked shrimp to the paper towel-lined plate to drain. Repeat until all shrimp are cooked.",
      "To assemble the onigiri:",
      "1. In a medium bowl, combine the water and salt.",
      "2. Place the rice in another medium bowl and position both bowls next to each other. Dip your hands in the salted water to wet them, then shake off any excess.",
      "3. Scoop about ½ cup of rice with one hand and gently roll it between your palms to form a loose ball. While holding it in one hand, press your thumb into the center to create a well. Ensure the rice around the well is thick enough to hold the filling securely.",
      "4. Place a shiso leaf inside the indentation and top it with a tempura shrimp, allowing the tail to extend from one side. Bring your palms around the ball to seal the filling inside, pressing gently so the rice adheres evenly around the shrimp (the tail should remain visible).",
      "5. Place the rice ball on your work surface and press down lightly to flatten about one-fourth of the base. Using your palms, shape the rounded top into a three-sided pyramid by pressing firmly enough for it to hold its shape.",
      "6. Lay a strip of nori shiny-side down on a clean flat surface. Center the onigiri on the strip and fold the nori around two sides of the pyramid. Press lightly so the nori adheres to the rice, then transfer the onigiri to a serving plate.",
      "7. Moisten your hands again and repeat the process until all ingredients are used.",
      "8. To store, wrap each onigiri individually in plastic wrap. Place them in an airtight container and refrigerate. They will remain fresh for 1 to 2 days."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]