Combine dried chilis, white pepper, garlic, shallots, and shrimp paste in blender, puree. Bring stock to a boil. and dissolve chili paste into it. Add beans, cauliflour, ginger, fish sauce, tamarind juice, and sugar, simmer for 10 minutes. Saute fish, green onions and jalapenoes in a frying pan until fish is cooked. Serve fish topped with sauce and sprinkled with cilantro. Serve over rice.