MELT butter in a large frying pan. Add onion and spices, cook until onion has softened, and spices are fragrant. Add seafood and saute for 3-4 minutes, until just cooked. Remove from pan
POUR wine into the hot frying pan, allow to reduce slightly. Stir in the combined PHILLY and stock. Mix together the cornflour with some of the PHILLY liquid, to form a smooth paste
RETURN to pan, with the seafood. Bring to the boil, reduce heat and simmer until thickened and seafood is cooked through
STIR through the herbs and serve immediately with rice
