Soak glass vermicelli in a bowl of water for 15 minutes to soften. Drain.
Peel fuzzy melon with a vegetable peeler. Cut into thin slices of about 1/8th inch thickness and then into strips.
Heat 3 tablespoons of vegetable oil in a wok. Add dried beancurd sheet one at a time to brown and blister. Remove and break into smaller pieces.
In the same wok, add remaining 2 tablespoons of vegetable oil. Fry garlic until fragrant.
Add shrimps and cook till they curl and turn pink. Add fuzzy melon, glass vermicelli, water*, soy sauce, and salt to taste. Give it a good stir.
Finally add fried beancurd sheets. Allow it to soften** before stirring to get everything well mixed.
Remove and serve immediately.
* The water is needed to cook the glass vermicelli. The water will eventually be all soaked up by the vermicelli.**Blistered beancurd sheets should be allowed to soften with the steam before stirring to prevent them from breaking into tiny pieces.
Find Fuzzy Melon and Glass Vermicelli Stir-fry (Daai Ji Maa Gaa Neoi) at https://www.rotinrice.com/fuzzy-melon-and-glass-vermicelli-stir-fry-daai-ji-maa-gaa-neoi-%e5%a4%a7%e5%a7%a8%e5%aa%bd%e5%ab%81%e5%a5%b3/