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": "6f99a57c28e143f382172450b91a67ff",
    "updated": "2025-05-11T13:10:53.517Z",
    "title": "Kung Pao King Prawns",
    "subtitle": "Succulent king prawns coated in a crispy cornflour batter, smothered in a rich, tangy spicy sauce, served with crunchy vegetables and milky cashew nuts. This dish originates from the Sichuan province of China, dating back to around 1820-60, and is named after a Palace Guardian whose title was 'Gongbao'.",
    "description": "",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "groundnut oil, plus extra for frying",
          "raw king prawns (tiger shrimp), shelled and de-veined",
          "egg, beaten",
          "salt",
          "cornflour (cornstarch).",
          "garlic clove, crushed",
          "onion, roughly chopped",
          "red (bell) pepper, de-seeded and roughly chopped",
          "tinned bamboo shoots, finely chopped",
          "tinned water chestnuts, sliced",
          "green bird's-eye chilli, finely chopped",
          "roasted cashew nuts"
        ]
      },
      {
        "section": "For the kung po sauce",
        "ingredients": [
          "water",
          "hoisin sauce",
          "granulated sugar",
          "tomato purée",
          "tomato ketchup",
          "rice vinegar",
          "cornflour mixed with 4 tbsp water"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the kung po sauce. In a medium saucepan over medium heat, combine all the sauce ingredients except for the cornflour mixture.",
      "Bring the sauce to a boil, then reduce the heat and let it simmer for 5 minutes.",
      "Gradually add the cornflour mixture to the sauce in small amounts, stirring constantly, until the sauce thickens to a consistency that coats the back of a spoon.",
      "Remove the sauce from the heat and set it aside.",
      "Heat enough oil in a wok or large saucepan to deep-fry the prawns, ensuring they can float freely without touching the bottom. Heat the oil to 170°C (350°F).",
      "In a large bowl, toss the king prawns with the beaten egg and salt until evenly coated.",
      "Place the cornflour in a separate large bowl and dredge each prawn in the flour, shaking off any excess.",
      "Carefully lower the prawns into the hot oil and fry for about 2-3 minutes, until they are cooked through and crispy.",
      "Remove the prawns with a slotted spoon and drain them on a wire rack.",
      "Heat 1 tablespoon of oil in a wok over medium-high heat, add the crushed garlic, and fry for about 15 seconds.",
      "Add the chopped onion and red pepper, frying for an additional minute.",
      "Stir in the bamboo shoots, water chestnuts, and chopped chilli, cooking for another minute.",
      "Pour in the prepared kung po sauce and heat thoroughly. Turn off the heat, then add the cooked prawns and roasted cashew nuts.",
      "Stir everything together to evenly coat with the sauce and serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]