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": "759ad349d25b44129ce0482155fea9bb",
    "updated": "2025-05-18T16:19:50.099Z",
    "title": "Prawn Po' Boy with Yuja Mayo",
    "subtitle": null,
    "description": "Gareth has always wanted to introduce his take on a po' boy to our menu, being a big fan of this classic American sandwich style. It took some time to finalize the filling, but the breakthrough came during a summer pop-up at Old Bengal Bar in East London, where we had the chance to experiment with various ideas. Packed with juicy prawns, crisp fresh lettuce, and a bright, citrusy mayo, this sandwich reflects Gareth's vision of the ultimate po' boy.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "raw whole prawns, about 650g",
          "vegetable oil, for deep-frying",
          "hoagie or firm submarine rolls",
          "iceberg lettuce, shredded",
          "tomatoes, thinly sliced"
        ]
      },
      {
        "section": "YUJA MAYO",
        "ingredients": [
          "egg yolks",
          "english mustard",
          "yuja (yuzu) juice",
          "lemon juice",
          "salt",
          "apple vinegar",
          "vegetable oil"
        ]
      },
      {
        "section": "COATING",
        "ingredients": [
          "self-raising flour",
          "potato starch",
          "cornmeal",
          "salt",
          "baking powder",
          "garlic granules",
          "gochugaru (korean red chilli powder)."
        ]
      }
    ],
    "instructions": [
      "1 To prepare the yuja mayo, combine the egg yolks, mustard, yuja juice, lemon juice, salt, and apple vinegar in a food processor and blend until smooth.",
      "With the motor running, slowly drizzle in the vegetable oil in a thin, steady stream until the mixture thickens into a creamy mayonnaise.",
      "Set aside.",
      "2 Peel the prawns and remove the heads.",
      "Make a shallow incision along the back of each prawn using a small, sharp knife, then carefully extract the dark vein.",
      "Rinse the prawns under cold running water and let them drain.",
      "3 Fill a large pot or deep fryer halfway with vegetable oil and heat to 180°C (350°F), or until a cube of bread browns in 30 seconds.",
      "4 Combine all the coating ingredients in a large bowl.",
      "Add the prawns and toss to coat thoroughly. Gently lower them into the hot oil and fry for 1 minute.",
      "Remove the prawns from the oil, season with salt, and drain on kitchen paper.",
      "5 Slice the bread rolls open and spread generously with the yuja mayo, then layer with lettuce, tomato, and the fried prawns.",
      "Serve immediately and enjoy."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]