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": "4cf0a3f105cb410b96565e283fbe502b",
    "updated": "2025-05-19T21:43:04.894Z",
    "title": "Sizzling Rice Prawns",
    "subtitle": "A striking dish that is sure to impress your guests.",
    "description": "This striking dish is sure to impress your guests. It is fairly simple to prepare but requires good organization and some familiarity with Chinese cooking techniques. The key to success is ensuring both the prawn sauce and the rice cakes are quite hot, which guarantees an exciting sizzle when combined. Dried rice pieces can be purchased from Chinese grocery stores.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "uncooked prawns",
          "groundnut oil, plus 2 tablespoons",
          "finely chopped fresh ginger",
          "finely chopped garlic",
          "finely chopped spring onions",
          "squares of shop-bought dried rice pieces"
        ]
      },
      {
        "section": "For the sauce",
        "ingredients": [
          "green or red pepper (about 1), diced",
          "cider vinegar or chinese black rice vinegar",
          "dark soy sauce",
          "light soy sauce",
          "chilli bean sauce",
          "tomato purée",
          "shaoxing rice wine or dry sherry",
          "sugar",
          "chicken stock",
          "cornflour, blended with 2 tablespoons water",
          "sesame oil"
        ]
      }
    ],
    "instructions": [
      "If necessary, peel the prawns and discard the shells.",
      "Use a small, sharp knife to split the prawns lengthwise, keeping them attached at the back so they fan out like butterflies.",
      "For large uncooked prawns, remove the fine digestive vein.",
      "Rinse the prawns thoroughly under cold water and pat dry with kitchen paper.",
      "Heat a wok or large frying pan over high heat until very hot.",
      "Add 2 tablespoons of oil and, once it is hot and just beginning to smoke, stir-fry the ginger quickly for a few seconds, then add the garlic and spring onions.",
      "After a few seconds, add the prawns and stir-fry rapidly until they firm up.",
      "Add all the sauce ingredients except for the cornflour mixture and sesame oil.",
      "Bring the sauce to a boil, remove from heat, and stir in the cornflour mixture.",
      "Return to a boil, stir in the sesame oil, then reduce the heat to a gentle simmer.",
      "Prepare to fry the rice pieces.",
      "Heat a wok over high heat until hot, or preheat oil in a deep-fat fryer.",
      "Add the 1.2 litres (2 pints) of oil, and when it is very hot and slightly smoking, test the temperature by dropping in a small piece of dried rice cake.",
      "It should bubble all over and promptly rise to the surface.",
      "Deep-fry the rice pieces for 1 to 2 minutes until they puff up and turn slightly golden.",
      "Immediately remove with a slotted spoon and drain on paper towels.",
      "Quickly transfer the hot rice pieces to a serving platter and pour the hot prawn sauce over them.",
      "The dish should sizzle dramatically."
    ],
    "notes_ingredients": "",
    "notes_instructions": "Once proficient in making this dish, you might try a special touch at the table. The oil used to cook the rice pieces can be saved and reused once cooled; strain it through a coffee filter before storing."
  }
]