Wash the sprouts and let them drain in a colander in the sink. Trim the end of a Brussels sprout and begin to carefully pull the leaves away with your fingers, separating them one-by-one and then place them in a big bowl. When you can no longer remove any leaves from the sprout, you have reached the heart and just toss it into the bowl with the leaves.
In a small bowl, add the sriracha, honey and lime and stir together to blend well. Taste and adjust seasoning, if needed. Set aside the sauce until just after frying all of the leaves and hearts.
In a large, heavy pot, add at least an inch or more of frying oil. Place over medium-high to high heat and let it get hot so that when you place a leaf in the oil, it splatters and spits and begins to sizzle. If you have a splatter screen for your pan, use it.
Begin to fry the leaves in batches, trying not to crowd the pan, but being carefully as the oil will splatter.
Once the leaves turn crispy and golden (about 1-2 minutes), remove them using a slotted spoon and place on two layers of paper towel-lined plate. Immediately sprinkle with a dash of Maldon salt and continue frying the rest of the leaves. It will likely be four batches, lightly salting each batch as it is added to the plate.
When the leaves are out of the bowl, dry the bowl well as this is where you will toss the leaves with the sauce. Once all of the sprouts are fried, transfer them to the big bowl and drizzle with half of the sauce. Toss well to coat and taste. Add more sauce if desired and serve immediately.