Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (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 hi.
    - 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 : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "8d1946d0e41848aa8ef058c0f856dc98",
    "updated": "2025-04-25T17:21:57.888Z",
    "title": "Vermicelli Noodles with Shrimp and Crab",
    "subtitle": "A light and quick Asian-inspired dish bursting with aromatic flavors, easily prepared in a wok.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(5cm) piece of fresh ginger root, roughly chopped",
          "sichuan pepper",
          "garlic cloves",
          "stalk lemongrass, trimmed and woody outer leaf removed",
          "salt and freshly ground black pepper",
          "sunflower oil",
          "(250g) peeled shrimp, raw",
          "pumpkin or butternut squash (about (141.748 g)/ 140g), grated",
          "(200g) fresh white crabmeat",
          "rice vinegar",
          "(400ml) vegetable or chicken stock",
          "(225g) vermicelli noodles",
          "spring onions, finely chopped, to garnish"
        ]
      }
    ],
    "instructions": [
      "1. Combine the ginger, Sichuan pepper, garlic, and lemongrass in a food processor or blender and pulse until finely chopped. Season with salt and pepper, then pulse again briefly. Heat one tablespoon of sunflower oil in a wok, ensuring it coats the surface. Once hot, add the shrimp and cook until they turn pink, approximately 2-4 minutes. Remove the shrimp from the wok and set aside.",
      "2. Add the remaining sunflower oil to the wok. Add the ginger mixture and stir-fry for a couple of minutes.  Incorporate the grated pumpkin or butternut squash and continue cooking for about 5 minutes, or until softened.  Then, gently stir in the crabmeat.",
      "3. Pour in the rice vinegar and stock, bringing the mixture to a boil. Add the vermicelli noodles and stir frequently for 5-8 minutes, until they separate and soften. Return the cooked shrimp to the wok. Adjust seasoning as needed and garnish with chopped spring onions before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Pre-cooked shrimp can be used as a convenient alternative; simply add them to the dish at the very end of cooking."
  }
]