Pat dry the prawns and sprinkle with salt, pepper and sesame oil. Let sit for 10 minutes.
Meanwhile mix the fish paste and egg together. Shape into small fish cakes.
Heat a large frying pan with 1 tablespoon oil over high heat. Fry the fish cakes until evenly browned and cooked through, about 3-4 minutes.
In a small saucepan, bring the chicken stock to the boil. Add the fried tofu puffs, boil for 5 minutes. Stir in the water, oyster sauce, soy sauce and black soy sauce.
Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the shallot and garlic until browned, 2-3 minutes. Add the prawns and cook for 1-2 minutes. Stir in the onion and salt and cook until soft, 3-4 minutes.
Add the fish cakes back into the pan, together with the seafood sticks and chilli oil. Mix well.
Stir in the rice noodles and heat through for 2 minutes. Garnish with spring onions before serving.
Fried tofu puffs and dark soy sauce can be found in Chinese/Oriental speciality stores.