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": "56cf3446a90e4ed292acbfed4835fcf4",
    "updated": "2025-05-19T05:00:57.240Z",
    "title": "Har Gow (Shrimp Dumplings)",
    "subtitle": "Makes around 25 Har Gow",
    "description": null,
    "ingredients": [
      {
        "section": "FILLING",
        "ingredients": [
          "frozen peeled prawns",
          "potato starch",
          "lye water or soda water",
          "% teaspoon salt",
          "pork fat",
          "salt",
          "bg(% oz) potato starch",
          "bamboo shoots",
          "white (granulated) sugar",
          "% teaspoon white pepper",
          "bg(% oz) chicken stock powder",
          "sesame oil"
        ]
      },
      {
        "section": "DOUGH",
        "ingredients": [
          "wheat starch",
          "+ 80 g potato starch",
          "boiling water",
          "vegetable oil"
        ]
      }
    ],
    "instructions": [
      "Defrost, rinse, and drain the prawns. Cut them roughly into chunks, then mix with the potato starch and beat until the mixture becomes sticky. Add the lye water or soda water and salt, then marinate for 20 to 30 minutes.",
      "Wash the prawns and leave them to soak in water for about 45 minutes to 1 hour, changing the water regularly.",
      "Prepare the filling: cut the pork fat into small pieces, then fry until golden. Carefully drain and dry the prawns, then marinate them in the salt and potato starch.",
      "Cut the bamboo shoots into cubes, blanch them in boiling water, then let them cool before draining well. Sprinkle the bamboo shoots with sugar and white pepper, add the powdered chicken stock and sesame oil, then add the prawns. Pat and mix until the filling comes together. Set aside in the refrigerator.",
      "Prepare the dough: mix the wheat starch and 20 g potato starch in a bowl. Pour in the boiling water and stir quickly to form a cooked dough.",
      "Allow to stand for 5 minutes.",
      "Add the oil and mix. Add in 80 g potato starch and knead on the benchtop until a smooth dough is formed.",
      "Roll out the dough into a log about 2 to 3 cm (¾ to 1¼ inches) in diameter, then divide into 13 g (½ oz) portions.",
      "Lightly oil a wooden cutting board, making sure it is stable and placed on a flat surface (you can put a damp tea towel underneath to secure it).",
      "Using the blade of a Chinese cleaver, first press each piece of dough to flatten it, then press while turning clockwise until a semicircle forms. Repeat the same movements counter-clockwise to get a circle.",
      "Place 12 g (½ oz) filling onto the dough and fold. Steam on high heat for 3 minutes."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]