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": "c16d9bddfbae40a281e6dcb4fa89b026",
    "updated": "2025-05-19T00:32:12.915Z",
    "title": "Vietnamese Crepes (Banh Xeo)",
    "subtitle": null,
    "description": "Vietnam's southern provinces are known for their love of banh xeo (pronounced bahn SAY-oh). Swirling pancakes or crepes are what the term alludes to, and the sound they create when they strike a hot griddle inspired the name. Once the shrimp-filled crepe is wrapped in lettuce and dipped in nuoc cham, it is ready to be eaten. A garnish of fresh herbs is a nice touch.",
    "ingredients": [
      {
        "section": "For the batter",
        "ingredients": [
          "rice flour",
          "white sugar",
          "salt",
          "ground turmeric",
          "coconut milk",
          "water"
        ]
      },
      {
        "section": "Filling",
        "ingredients": [
          "vegetable oil, divided, or needed",
          "minced shallot",
          "garlic, minced, or more to taste",
          "fresh shrimp, peeled and deveined",
          "fish sauce, or more to taste",
          "salt, to taste",
          "mung bean sprouts",
          "lettuce leaves, or needed"
        ]
      }
    ],
    "instructions": [
      "In a large basin, combine rice flour, sugar, salt, and turmeric for the batter.",
      "Beat in the coconut milk until it forms a thick paste.",
      "The ideal consistency for this recipe is a thin crepe batter.",
      "Prepare the filling: in a large skillet, heat 1 ½ tablespoons of oil over medium-high heat.",
      "Add shallots and garlic; cook and stir until fragrant but not browned, about 1 to 2 minutes, then remove from heat and set aside.",
      "Sauté the shrimp for 3 to 4 minutes, or until they are opaque and cooked through.",
      "Add salt and fish sauce to the mixture.",
      "Transfer the filling to a bowl and mix well.",
      "Preheat the oven to 200 degrees Fahrenheit (95 degrees C).",
      "After cleaning the skillet, reheat it over medium heat.",
      "Pour in the remaining 1 ½ teaspoons of oil and spread evenly.",
      "Pour half a cup of crepe batter onto the heated pan, swirling to coat the bottom, and cook until golden brown.",
      "Place 3 or 4 cooked shrimp on the bottom half of the crepe.",
      "Add a few bean sprouts on top for color and crunch.",
      "Cook the crepe until it seems set and begins to brown around the edges, about 1 minute.",
      "Slide the crepe onto an oven-safe dish and flip it over.",
      "Place the crepe in the oven to keep warm.",
      "Cook the remaining crepes in the same manner.",
      "Serve the filled crepes with a side of lettuce leaves.",
      "To eat, tear off a piece of crepe and wrap it in lettuce."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]