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First, soften the mung bean vermicelli by soaking the bundles in warm for 10 minutes.
Smash and peel the garlic. Trim off the hard ends of garlic. Smash the cloves using the back of a cleaver or chef's knife. Chop the garlic finely into a paste, using different angles to produce even smaller pieces. Set aside in a small bowl.
Heat a wok on high. Add the oil and cook for 30 to 40 seconds until it's smoking.
Devein the shrimp. Use a toothpick to lift the vein out through the first or seconds segment behind the head.
Add 0.5 to 1 teaspoon of garlic paste to the back of each shrimp.
Place a steamer rack inside a wok or pot. Pour in hot water until it just reaches the bottom of the rack. Cover and bring the water to a rolling boil.