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": "04d6b034c8624c9db31223c6f6d0dbe8",
    "updated": "2025-05-20T06:25:34.414Z",
    "title": "Shrimp Tempura with Two Sauces",
    "subtitle": "",
    "description": "Crisp and delicate shrimp tempura is achievable even for home cooks when following straightforward steps similar to those used in vegetable tempura preparation.",
    "ingredients": [
      {
        "section": "For the dips",
        "ingredients": [
          "japanese mayonnaise",
          "rice vinegar",
          "white miso",
          "orange liqueur",
          "finely grated orange zest",
          "asian chili paste",
          "tsuyu sauce"
        ]
      },
      {
        "section": "For the tempura",
        "ingredients": [
          "medium shrimp",
          "vegetable oil",
          "egg yolks",
          "ice water",
          "all-purpose flour",
          "cornstarch"
        ]
      }
    ],
    "instructions": [
      "To prepare the dips:",
      "1. In a small bowl, whisk together the mayonnaise, vinegar, miso, liqueur, zest, and chili paste. Divide 3 tablespoons of this dip into each of four small bowls.",
      "2. Pour ¼ cup of tsuyu into each of four small bowls.",
      "3. Set one bowl of each dip at every place setting on the table.",
      "To prepare the tempura:",
      "1. Peel and devein the shrimp, remove the heads, and shape the tails to a point. To prevent the shrimp from curling during frying, make two or three shallow cuts across the belly side (inside the curve), then gently bend them backward to straighten slightly. Rinse under cold running water and pat completely dry, paying close attention to drying the tails where moisture may remain. Place the shrimp uncovered in a bowl in the refrigerator to air dry while you prepare the cooking station.",
      "2. Heat the oil to 375°F in a deep fryer, heavy pot, or Dutch oven over medium-high heat. Meanwhile, arrange your workstation as follows:\na. Place the bowl of shrimp on one side of the fryer or pot.\nb. Lay a pair of chopsticks (preferred) or tongs beside the shrimp bowl for handling the shrimp.\nc. Spread the cornstarch on a medium plate near the fryer or pot, leaving a space closest to the fryer for the bowl of batter.\nd. Further from the heat, place the flour, eggs, a medium bowl, chopsticks, and a bowl of ice water for making batter.\ne. On the opposite side, place a mesh scoop (preferred) or a slotted spoon for lifting shrimp from the oil, alongside a draining rack lined with two layers of paper towels.",
      "3. When the oil reaches temperature, put one egg yolk in the medium bowl and lightly beat with chopsticks or a fork. Stir in 1 cup of ice water (without ice cubes). Add 1 cup of flour all at once and stir briefly until just combined—the batter should remain lumpy. Place the bowl at the cooking station.",
      "4. Holding a shrimp by the tail, coat both sides with cornstarch and shake off the excess. Dip the shrimp in the batter, then immediately remove it with chopsticks or tongs. Allow any excess batter to drip off before gently sliding the shrimp into the hot oil. Repeat until the shrimp cover about half the oil’s surface.",
      "5. Fry the shrimp, turning once when the undersides are puffed and light golden, about 45 seconds. Cook the other side for another 45 seconds. Transfer the cooked shrimp to the draining rack.",
      "6. Remove any leftover fried bits from the oil and continue frying the shrimp in batches until all are cooked.",
      "7. When the initial batter is used up, prepare another batch with the remaining egg yolk, ice water, and flour following the method in step 3.",
      "8. Arrange the cooked shrimp evenly on four plates and serve immediately with the sauces. Tempura is best enjoyed fresh as it may become soggy if stored."
    ],
    "notes_ingredients": "Tips for Selecting Shrimp: Shrimp size is indicated by the number of pieces per pound—for instance, 41/50 means 41 to 50 shrimp per pound. For tempura, shrimp sized 16/20 are ideal; 2 pounds will yield four servings of 8 to 10 shrimp each. The recipe includes Asian chili paste, readily found in most supermarkets' Asian food sections. This paste typically contains hot chili peppers, garlic, oil, and salt.",
    "notes_instructions": ""
  }
]